Chicken Paprikash

Directions

1In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the onion and cook, stirring frequently with a wooden spoon until the onions begin to soften, about 2 to 3 minutes. Remove from the heat and stir in the paprika. Mix it well and add some water. Simmer. Add more water if it becomes too thick and starts evaporating.

2Add the pieces of chicken and return the pan to the stove. Add the Hungarian sweet peppers, tomatoes, salt and pepper.

3Bring to a boil over high heat, cover, reduce the heat to medium low and cook until the chicken is tender. If needed, step-by-step add some water to it , but never too much, only enough to prevent the chicken from burning.

4In a bowl, add the sour cream and mix the flour into it. Stir until smooth. Ladle some of the gravy from the chicken into the sour cream mixture and repeat two times. Whisk until it is completely mixed together. Remove the chicken from the Dutch oven, add the sour cream mixture to the source, mix it well and then put the chicken back into the pot. Simmer for an additional 5 to 7 minutes. When ready to serve, remove the skin from the chicken and serve with homemade dumplings.