👩🍳 Instructions
- Sauté the onions:
- In a large pot or deep skillet, heat oil over medium heat.
- Add the chopped onions and cook until golden and soft, about 10 minutes.
- Add paprika + chicken:
- Remove from heat briefly, stir in the paprika to avoid burning it.
- Return to heat and add the chicken pieces. Stir to coat in the paprika-onion mix.
- Simmer with flavor:
- Add salt, pepper, garlic, and bell pepper (if using).
- Pour in the broth to just barely cover the chicken.
- Cover and simmer for 35–45 minutes until the chicken is tender and cooked through.
- Make it creamy:
- In a bowl, mix sour cream with flour until smooth (skip the flour if you prefer a thinner sauce).
- Remove a bit of the hot liquid from the pot and mix into the sour cream to temper it.
- Stir the creamy mix into the pot and simmer uncovered for another 5–10 minutes until the sauce is velvety.
- Serve hot!
- Garnish with parsley if you like.
- Best with nokedli, egg noodles, or even mashed potatoes or rice.
💡 Ashley’s Tips:
- Use Hungarian sweet paprika — the flavor is everything!
- Want a smokier twist? Add a pinch of hot or smoked paprika along with the sweet one.
- If you’re short on sour cream, you can sub part of it with plain Greek yogurt.
Want the nokedli (dumpling) recipe to go with it too? Or a vegetarian take using mushrooms and chickpeas? Let me know! ❤️
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