From the little I look, it seems you can make a more or less creamy version of this Hungarian dish. The traditional recipe, chicken paprikash, calls for red bell peppers, chicken thighs or other bony pieces, and the onion cut in rings. I made this more kids friendly version, using cubed chicken breasts, chopped onion, and no peppers. Well, to be truthful, I just didn’t have any peppers handy. Otherwise I would have used them. Thanks to my friend Jana who suggested it!
Servings: 6 Calories: 135 per serving
- 3 big chicken breasts, cubed
- 3 tablespoons butter
- 1 big onion, chopped
- 2 tablespoons sweet paprika
- 1 cup sour cream
- 1/2 cup (approximately) beef broth or water
How to make: In a big skillet, heat the butter and saute the chicken pieces until they are light brown on both sides. Remove the chicken and save it in a plate. Add the chopped onion and saute until soft. Add the paprika, stir, and cook for a couple more minutes. Add the chicken and the sour cream which you have previously creamed by mixing it with the broth. You can decide how much broth or water to add to the sour cream to bring it to the consistency that you like. Mix well to incorporate the sour cream with the chicken. The sour cream is cold so you may want to leave the skillet on fire for couple more minutes but you don’t really cook the sour cream. Ready!
Notes and tips: You can experiment with the consistency of the sour cream by adding more or less broth or water. If it becomes too runny, or you want to make it more lusciously creamy you can add more water and flour. I didn’t need to. I added broth gradually to bring the sour cream to the consistency you see in the photo and was happy with that.