Chicken paprikash

Chicken paprikash

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 a little time, I had been browsing on the internet a few days ago. Trying to find fresh, fascinating thoughts, inspiring meals that We have never used before, to amaze my loved ones with. Hunting for a long time but couldn’t find too many interesting things. Just before I thought to give up on it, I stumbled on this tempting and simple treat by chance. It looked so delightful on its pic, it required urgent actions.

It had been easy to imagine the way it’s made, how it tastes and how much my husband is going to want it. Mind you, it is rather easy to please the guy in terms of puddings. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the page: Suncakemom and simply used the detailed instuctions which were combined with nice photographs of the procedure. It really makes life faster and easier. I could suppose it’s a bit of a hassle to shoot photographs in the middle of cooking in the kitchen as you may normally have gross hands and so i really appreciate the time and effort she devote for making this post .

Having said that I’m empowered presenting my very own recipe similarly. Many thanks for the concept.

I had been tweaking the original formula to make it for the taste of my loved ones. I can tell you that it was an incredible outcome. They loved the taste, the consistency and loved having a treat like this during a hectic workweek. They basically asked for even more, more and more. So the next occasion I am not going to make the same mistake. I am likely to double the quantity to get them pleased.

The 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.