Prep 25 mins
Cook 30 mins
This recipe comes from a little recipe book called "Eat, drink, and be Chinaberry" and is accredited to Paula Radosevich. My husband and I love the slightly sweet rich paprika flavor. I feel it is vital to use a good quality, very fresh Hungarian sweet paprika, to be able to truly appreciate the delicate earthy flavor this spice brings to a dish. When my husband and I first made this recipe, we were all ooohs and aaahs, savoring every bite.
- 7 boneless skinless chicken thighs, cut into bite-sized pieces (or I use about 4 boneless, skinless chicken breasts, cut into bite sized pieces)
- salt & pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 (14 1/2 ounce) can stewed tomatoes (I buy them already chopped)
- 2 1⁄2 tablespoons sweet Hungarian paprika
- 1 (14 ounce) can chicken broth
- 1⁄4-1⁄2 cup brown sugar
- 2 cups sour cream
- Salt and pepper chicken pieces.
- Heat the vegetable oil over medium heat in a large frying pan.
- Brown the chicken lightly on all sides, about 10 minutes.
- Remove the chicken pieces and set aside.
- Add onion to pan.
- Cook just until the onion starts to brown.
- Add the tomatoes and the paprika.
- Return the chicken to the pan, add chicken broth and brown sugar.
- Cover and simmer until tender, about 30 to 40 minutes.
- Stir in sour cream.
- Heat until warm, but do not boil.
- (I temper the sour cream by adding small amounts of the hot broth mixture into the sour cream, stirring the sour cream continuously, until the sour cream is very warm, then I add to the broth mixture in the pan, and stir. Heat until warm. I do this so as not to curdle the sour cream).
- Serve over egg noodles or, spaetzle, or over homemade Hungarian noodles.