Chicken paprikash hungarian

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 recently have a little time, I had been searching on the web last week. Trying to find fresh, fascinating ideas, inspirational meals that I’ve never tried before, to amaze my loved ones with. Hunting for quite some time unfortunately couldn’t discover any interesting things. Right before I wanted to give up on it, I came across this delightful and easy dessert simply by luck at Suncakemom. It looked so scrumptious on its photo, it required quick actions.

It had been not difficult to imagine how it is created, its taste and how much my hubby is going to like it. Mind you, it is very simple to delight the man in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the page and then followed the precise instuctions which were coupled with great photos of the task. It just makes life much simpler. I can suppose it is a slight inconvenience to take pics in the midst of baking in the kitchen because you ordinarily have sticky hands therefore i really appreciate the hard work she put in to make this blogpost .

That being said I’m encouraged to present my own recipe in a similar fashion. Thanks for the concept.

I had been tweaking the main formula create it for the taste of my loved ones. I’ve got to tell you it absolutely was an awesome outcome. They prized the flavour, the thickness and loved getting a treat like this in the middle of a lively week. They basically wanted lots more, more and more. Thus next time I am not going to make the same miscalculation. I’m going to double the amount to get them happy.

For more chicken paprikash check out 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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