Hungarian Chicken Paprikash

Ingredients · for 4 (scales to your household)

• 2 ounces Butter $0.85
• 1 Onion $0.60
• 3.5 lb Whole chicken (cut up) $12.70
• 1 Bell pepper $0.88
• 1 Tomato $0.59
• 1 clove Garlic $0.03
• 1 tablespoon Hungarian paprika $0.38
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 3/4 cup Water $0.00
• 1 cup Sour cream $1.57
• 2 tablespoons All-purpose flour $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Gather the ingredients.
2. Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over medium heat until translucent, about 5 minutes.
3. Add chicken pieces and brown lightly on both sides. Brown in batches if necessary.
4. Add green pepper, tomato, garlic, and sweet or hot paprika.
5. Season to taste with salt and pepper.
6. Stir in water and bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using chicken breasts only).
7. Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.
8. In a small bowl, whisk together sour cream with flour.
9. Temper the sour cream mixture with some of the pan juices.
10. Return tempered sour cream mixture to pan and simmer until juices are thickened.
11. Return chicken to the pan to rewarm.
12. Portion into heated bowls or plates, and serve with nokedli, which are similar to German spaetzle, or another type of noodle, or rice.

Per serving