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 some time, I was browsing on the internet the other day. On the lookout for new, challenging thoughts, inspiring recipes that I have never used before, to treat my family with. Looking for a while unfortunately couldn’t discover any interesting things. Right before I wanted to give up on it, I stumbled on this scrumptious and simple treat simply by chance. It looked so delicious on its photo, it called for rapid action.
It was not so difficult to imagine how it is made, its taste and just how much boyfriend is going to like it. Mind you, it is rather easy to please the man in terms of treats. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I went to the website: Suncakemom and then followed the comprehensive instuctions that had been combined with superb photographs of the process. It just makes life much easier. I can imagine that it is a bit of a effort to shoot snap shots in the middle of baking in the kitchen as you will often have gross hands so I really appreciate the effort and time she put in to make this post and recipe conveniently implemented.
That being said I’m encouraged to present my personal formulas similarly. Appreciate your the idea.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I can mention that it was a great success. They loved the flavour, the thickness and enjoyed getting a treat such as this in the midst of a hectic workweek. They basically wanted more, a lot more. Hence next time I am not going to make the same mistake. I am likely to double the volume .
This chicken paprikash with sour cream is from 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.