How To Make Hungarian Chicken Paprikash

Salt and black pepper to taste 2 tablespoons vegetable oil 2 large onions, finely chopped 3 tablespoons Hungarian sweet paprika 1 teaspoon caraway seeds (optional) 3 cloves garlic, minced 1 cup chicken broth 1 cup diced tomatoes (fresh or canned) 1 cup sour cream 2 tablespoons all-purpose flour

Ingredients

Put the vegetable oil in a big pot or Dutch oven with a heavy bottom and heat it over medium-high heat.

1

Put the chopped onions in the same pot and cook them until they turn clear.

2

Add the Hungarian sweet paprika and caraway seeds, if you're using them. Cook for one minute to let the flavors come out.

3

Put the chicken back in the pot after it has been cooked and add the chicken broth and diced tomatoes. Bring to a low boil.

4

Put the lid on the pot and set the heat to low to medium. Simmer the chicken for 30 to 40 minutes, or until it is fully cooked and soft.

5

Mix the flour and sour cream together in a bowl until the mixture is smooth. Add this slowly while whisking to the pot to make a thick sauce.

6

Put the Chicken Paprikash on top of rice or egg noodles that have been cooked. Add chopped fresh parsley as a garnish.

7

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