Chicken paprikash recipe

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 some time, I was searching on the internet a few days ago. On the lookout for new, challenging thoughts, inspirational meals that I have never tasted before, to astonish my family with. Looking for quite some time but couldn’t find any interesting stuff. Right before I wanted to give up on it, I ran across this fabulous and easy dessert simply by chance. The dessert looked so fabulous on its pic, that required prompt actions.

It absolutely was simple enough to imagine how it’s made, how it tastes and how much boyfriend will probably love it. Actually, it is extremely easy to delight him when it comes to desserts. Anyway, I went to the website: Suncakemom and simply followed the comprehensive instuctions that have been combined with great images of the procedure. It really makes life much easier. I could suppose it’s a slight effort to take photographs in the middle of baking in the kitchen as you may typically have gross hands so that i seriously appreciate the time and effort she put in to build this post and recipe easily followed.

That being said I’m encouraged to present my very own recipes in a similar fashion. Many thanks the concept.

I had been tweaking the initial recipe create it for the taste of my loved ones. I’ve got to tell you it absolutely was a great outcome. They loved the flavor, the consistency and enjoyed having a sweet such as this in the midst of a lively week. They ultimately asked for even more, more and more. Thus the next time I am not going to commit the same mistake. I’m gonna multiply the quantity .

The origanal chicken paprikash thighs 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.