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1
Dice the two onions (It doesnt have to be perfect, just so theyre small).
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2
Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
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3
In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more).
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4
When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
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5
Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH) and put in the boiling water, repeat with the other chickens.
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6
Add more paprika to the water until its an orangish color.
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7
Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
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8
Once the chicken is cooked, put almost all of the sour cream in a large pot. Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :)) Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin) If it is too thin, add the rest of the sour cream.
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9
Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well) also add some salt and pepper to taste.
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10
Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!
