Hungarian Chicken

1. 1

   Salt and pepper chicken pieces.

2. 2

   Heat the vegetable oil over medium heat in a large frying pan.

3. 3

   Brown the chicken lightly on all sides, about 10 minutes.

4. 4

   Remove the chicken pieces and set aside.

5. 5

   Add onion to pan.

6. 6

   Cook just until the onion starts to brown.

7. 7

   Add the tomatoes and the paprika.

8. 8

   Return the chicken to the pan, add chicken broth and brown sugar.

9. 9

   Cover and simmer until tender, about 30 to 40 minutes.

10. 10

    Stir in sour cream.

11. 11

    Heat until warm, but do not boil.

12. 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.

13. 13

    Heat until warm.

14. 14

    I do this so as not to curdle the sour cream).

15. 15

    Serve over egg noodles or, spaetzle, or over homemade Hungarian noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.