Chicken paprikash sour cream

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 looking on the internet a few days ago. Looking for new, challenging ideas, inspiring meals that We have never tested before, to treat my family with. Hunting for a while but couldn’t come across lots of interesting things. Just before I wanted to give up on it, I stumbled on this fabulous and easy treat by chance. The dessert seemed so mouth-watering on its photos, it called for quick actions.

It was not so difficult to imagine just how it’s created, its taste and how much my husband will enjoy it. Mind you, it is quite easy to please the guy in terms of treats. Anyway, I got into the page: Suncakemom and then used the precise instuctions that were combined with superb snap shots of the process. It just makes life much simpler. I can imagine that it is a slight hassle to shoot photos in the midst of baking in the kitchen as you usually have sticky hands and so i really appreciate the effort and time she placed in to build this post and recipe conveniently implemented.

That being said I am empowered to present my own formulas in a similar fashion. Thanks for the concept.

I had been fine tuning the original mixture create it for the taste of my family. I’ve got to tell you it had been an incredible success. They loved the taste, the thickness and enjoyed having a sweet like this in the midst of a stressful week. They quite simply demanded even more, a lot more. So the next time I am not going to commit the same miscalculation. I’m likely to twin the quantity .

This chicken paprikash with 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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