My Hungarian girlfriend taught me how to make this. For this recipe I used skinless boneless chicken. Chicken pieces with skin and bone like legs and thighs can also be used but must be cooked longer. This recipe is also known as Paprikash stew.
Delicious over noodles, potatoes, or rice.
- 2 skinless boneless chicken breasts cut into bite size pieces
- 2 onions
- Salt and pepper to taste
- 2 tablespoons paprika Hungarian or regular
- 2 cups chicken broth
- 1 cup sour cream
- Heat 2 tablespoons of oil or butter in large skillet. Add chopped onion and chicken. Lightly brown the chicken. While chicken is cooking add salt and pepper and paprika. Add the 2 cups chicken stock and simmer for about 30 minutes. Turn off heat and add some of the hot stock to sour cream, stir vigorously until all lumps are blended. Add to chicken, stir well. Serve over noodles, rice or potatoes.
- *note- If a thicker stock is preferred, chicken could be tossed with flour before adding to skillet*