Chicken Paprikash

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 2 tablespoons oil
• 1 big onion, diced (huge)
• 1 green pepper, diced
• 1/2 lb mushroom, sliced
• 2 tablespoons hungarian paprika
• 1 1/2 teaspoons ground caraway
• salt
• black pepper
• 10 skinless chicken thighs, fat traces removed
• 4 plum tomatoes, diced
• 2 cups chicken stock, approx
• 3/4-1 cup sour cream

Recipe

• 1 in a large pot, heat the oil and sauté the onion until translucent.
• 2 add the green pepper, cook for 5 minutes or so, and add the mushrooms.
• 3 cook until the mushrooms are just softened.
• 4 add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
• 5 stir and add the chicken thighs and mix.
• 6 add the tomatoes and enough stock to mostly cover the chicken.
• 7 cover and simmer slowly for approximately 45 minutes.
• 8 the chicken should be falling off the bone, very tender.
• 9 remove the chicken to a deep serving plate that has been warmed.
• 10 reduce the stock a bit if it looks like it will be too much sauce.
• 11 mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
• 12 heat until hot, but do not boil.
• 13 pour the sauce over the chicken, and serve over buttered egg noodles.
• 14 miscellaneous notes:.
• 15 use 8 thighs if very large. "bone in" is great.
• 16 canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don’t add salt until the end, after you taste) and low-fat sour cream.
• 17 the prep time includes chopping and sauteing the veggies, and making the sauce at the end.