Our life has changed drastically in the last weeks. Don't worry, I have posts in the works to update everyone on our new life adventure.
|We live here now. Toto, I don't think we're in Kansas anymore.|
For today, I am sharing a fabulous recipe from the kitchen of my aunt. It's a new favorite and
A few preliminary thoughts: Ethnic food is cool. This recipe just so happens to be Hungarian. My great grandmother was from Hungary. She claimed we were gypsies.
Hungarian Chicken Paprikash
2 Tbs. Olive Oil
2 Yellow Onions, chopped
3 lbs. Chicken (thighs taste best), cut into bite sized cubes
3 Tbs. Paprika
1 tsp. Salt and Pepper (add more to taste after cooking)
4 Bell Peppers, chopped (different colors look nice)
1-2 Tbs. Unsalted Butter
16 oz. Sour Cream
1/4 Cup Flour
Egg Noodles (I like to get the nice thick kind. Makes it look more gourmet.)
*Heat oil over med. heat in a large pot. Add onions and cook until translucent. Increase heat and add chicken. Cook until chicken is slightly brown (approx. 8-10 minutes). Add paprika, salt and pepper. Coat meat. Add peppers and tomatoes. Cover and simmer about 20 minutes. Will make a bubbling stew.
*Mix sour cream and flour together. Add to cooked stew spoonfuls at a time. Mix well. Bring to boil and simmer 5 minutes.
*Serve over buttered egg noodles. (Make the noodles fresh if preparing stew a day in advance).
|Before I added the sour cream. My camera died. Just picture this all creamy and fabulous!|
I am so hungry now. Make this!! You will love it.