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Chicken paprikash recipe

An easy to prepare and lazy to cook chicken stew with traditional paprika and smoothing sour cream. Tasty meal with minimal efforts and amazing flavors!

As I lately have some time, I was searching on the internet a few days ago. Looking for fresh, intriguing ideas, inspiring recipes that I’ve never tried before, to astonish my loved ones with. Hunting for a long time unfortunately could not discover lots of interesting things. Just before I wanted to give up on it, I came across this delicious and simple dessert simply by chance. The dessert looked so scrumptious on its photo, that required quick actions.

It was simple enough to imagine just how it is made, its taste and how much boyfriend will probably love it. Mind you, it is quite easy to delight the guy in terms of puddings. Anyways, I got into the blog: Suncakemom and followed the step-by-step instuctions that had been accompanied by superb photographs of the procedure. It just makes life faster and easier. I could suppose it’s a slight effort to shoot snap shots down the middle of baking in the kitchen as you ordinarily have sticky hands thus i really appreciate the effort and time she placed in to make this blogpost .

Having said that I am encouraged to present my own, personal recipes similarly. Many thanks for the idea.

I had been tweaking the main recipe to make it for the taste of my loved ones. I can mention that it was an incredible outcome. They enjoyed the taste, the overall look and enjoyed having a treat such as this during a hectic week. They ultimately asked for lots more, more and more. Thus the next occasion I’m not going to commit the same mistake. I am gonna multiply the quantity .

This chicken paprikash sour cream is from SunCakeMom.

Pour oil into a pan and heat it up.

While the oil is heating, slice the onions.

When the oil is hot, add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.

Add garlic and black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.

Mix in the meat and stir-fry it until at least one side of the meat gets some golden brown color.

Sprinkle in paprika and add tomato.

Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water.

Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.

Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts.

Take it off heat and let the flavors come together for about another 10 more minutes.

Serve it with sour cream at the table.

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