Hungarian Chicken

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 7 boneless skinless chicken thighs, cut into bite-sized pieces (or i use about 4 boneless, skinless chicken breasts, cut into bite sized pieces)
• salt & pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 (14 1/2 ounce) can stewed tomatoes (i buy them already chopped)
• 2 1/2 tablespoons sweet hungarian paprika
• 1 (14 ounce) can chicken broth
• 1/4-1/2 cup brown sugar
• 2 cups sour cream

Recipe

• 1 salt and pepper chicken pieces.
• 2 heat the vegetable oil over medium heat in a large frying pan.
• 3 brown the chicken lightly on all sides, about 10 minutes.
• 4 remove the chicken pieces and set aside.
• 5 add onion to pan.
• 6 cook just until the onion starts to brown.
• 7 add the tomatoes and the paprika.
• 8 return the chicken to the pan, add chicken broth and brown sugar.
• 9 cover and simmer until tender, about 30 to 40 minutes.
• 10 stir in sour cream.
• 11 heat until warm, but do not boil.
• 12 (i temper the sour cream by adding small amounts of the hot broth mixture into the sour cream, stirring the sour cream continuously, until the sour cream is very warm, then i add to the broth mixture in the pan, and stir. heat until warm. i do this so as not to curdle the sour cream).
• 13 serve over egg noodles or, spaetzle, or over homemade hungarian noodles.