-
1
Use a 4 quarts (3775 ml) to 5 quarts (4725 ml) pot/dutch oven with a good fitting lid.
-
2
Cook the onions in the lard, covered over a low heat for appox 5 minutes.
-
3
The onions should look opaque, not brown.
-
4
Add chicken and tomato, cook covered for about 10 minutes.
-
5
Take pot off of heat/flame and stir in paprika.
-
6
This is important so that the paprika dosen't burn.
-
7
Add 1/2 cup (125 ml) water and salt then return to stove and cook, covered over a very low heat for approximately 30 minutes.
-
8
At the start the water is for the steaming effect.
-
9
At the end of the 30 minutes, remove the lid and let the liquid evaporate.
-
10
Now let the chicken cook in its own juices and fat, watching closely so that it doesn't burn.
-
11
Remove chicken pieces.
-
12
In the pot with the remaining juices, mix in the sour cream, flour and 1 tsp (5 ml) cold water stirring until the sauce is very smooth and a consistant color.
-
13
Add the green bell pepper to the sauce and return chicken to the pot add salt according to taste.
-
14
Place lid back on pot and cook over a low heat until done.
-
15
Cook noodles according to package directions.
-
16
Just before serving, stir heavy cream into the Chicken Paprikas.
-
17
Serve over cooked noodles.
-
18
You may add an additional dolop of sour cream over the serving according to your tastes.
-
19
(If you prefer, this dish can be served over home-made egg dumplings.)
