Hungarian Chicken

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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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 1/2ounce) 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

Directions

1. Salt and pepper chicken pieces.
2. Heat the vegetable oil over medium heat in a large frying pan.
3. Brown the chicken lightly on all sides, about 10 minutes.
4. Remove the chicken pieces and set aside.
5. Add onion to pan.
6. Cook just until the onion starts to brown.
7. Add the tomatoes and the paprika.
8. Return the chicken to the pan, add chicken broth and brown sugar.
9. Cover and simmer until tender, about 30 to 40 minutes.
10. Stir in sour cream.
11. Heat until warm, but do not boil.
12. (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).
13. Serve over egg noodles or, spaetzle, or over homemade Hungarian noodles.