Chicken paprikash

Season the chicken pieces with salt and pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken pieces and brown them on all sides. You may need to do this in batches. Remove the chicken and set it aside.
In the same pot, add the chopped onions and garlic.
Sauté them until they become translucent, about 5 minutes.
Add the sweet paprika and hot paprika (adjust the amount of hot paprika to your preferred level of spiciness).
Stir well to coat the onions and garlic in the paprika.
Add the diced tomatoes to the pot.
Return the browned chicken pieces to the pot.
Pour in the chicken broth.
Bring the mixture to a simmer.
Cover the pot and let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
In a separate bowl, mix the sour cream and flour (if using) until smooth.
To prevent the sour cream from curdling when added to the hot liquid, you'll need to temper it. To do this, add a spoonful of the hot liquid from the pot into the sour cream mixture and stir well. Repeat this a few times.
Slowly add the tempered sour cream mixture to the pot while stirring constantly. This will create a creamy sauce.
Let the chicken paprikash simmer for an additional 5-10 minutes to heat through and thicken the sauce.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the chicken paprikash over cooked egg noodles or rice.
Garnish with chopped fresh parsley.
Enjoy your homemade chicken paprikash with its rich and creamy sauce!

Ingredients

Instructions