Chicken paprikash

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 most recently have a little time, I had been browsing on the internet a few days ago. In search of fresh, challenging thoughts, inspiring meals that We have never tasted before, to delight my family with. Hunting for quite some time yet couldn’t discover lots of interesting things. Just before I wanted to give up on it, I came across this tempting and simple dessert by accident on Suncakemom. The dessert looked so fabulous on its image, that required fast actions.

It had been not difficult to imagine just how it’s created, its taste and just how much my husband will probably like it. Mind you, it is quite easy to keep happy him when it comes to treats. Anyhow, I went to the blog and simply used the step-by-step instuctions which were coupled with great shots of the method. It really makes life less difficult. I could imagine that it’s a bit of a hassle to shoot snap shots in the middle of baking in the kitchen as you may most often have sticky hands so I genuinely appreciate the time and effort she placed in to make this post .

With that said I am encouraged to present my personal recipe in a similar way. Many thanks the thought.

I was tweaking the main mixture create it for the taste of my family. I’ve got to mention it had been an incredible success. They loved the flavor, the overall look and enjoyed having a sweet like this in the middle of a hectic week. They quite simply demanded more, many more. Hence next time I’m not going to commit the same mistake. I am likely to double the amount to get them delighted.

This chicken paprikash thighs post was made possible by 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.

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