·2 tablespoons of olive oil, canola oil or bacon grease
·3 large boneless chicken cutlets (about 1lb to 1 1/2 lbs) cut into bite sized pieces
·1 medium onion
·2-3 cloves chopped garlic
·1 14 1/2 oz can petite diced tomatoes in their natural juices (not tomato sauce)
·3 heaping tablespoons of sweet hungarian paprika (not smoked)
·8 oz sour cream
·2 tablespoons flour
·1 cup water
·1/2 teaspoon crushed red pepper (or to taste)
·1/2 teaspoon each of salt and pepper (or to taste)
How to Make Chicken Paprikash
- Open can of petite diced tomatoes and place in a strainer over a bowl to drain the liquid. Set aside and do not discard liquid.
- In a large frying pan or dutch oven, place the oil or bacon grease and start heating over medium heat.
- Chop the onion into bite size pieces and saute in the pan, about 3 - 4 minutes. Mince the garlic and add to the onion. Saute until onion is translucent and soft. Add the salt, black pepper and crushed red pepper and mix well.
- Sprinkle the Hungarian Paprika over the onion/garlic mixture and mix well, coating all the onion with the paprika. Make sure your pan is not too hot as this mixture will seem a bit dry. Add the chicken and the water and mix. Water should just barely cover the chicken. You can add more water if you need to.
- Simmer gently on the stove for about 45 minutes uncovered, adding more water if necessary, just enough to keep the mixture gently bubbling as it simmers. After the 45 minutes, add in the tomatoes and mix completely, simmer for 5 minutes more, chicken should be tender.
- In the bowl with the reserved tomato liquid, add the flour and the 8 oz of sour cream and mix well with a wisk. Pour over the chicken in the pan and mix well, bringing the pan up to a boil to thicken the sauce. Cook this for 2-3 minutes, sauce will be thick. Season with more salt, pepper and crushed red pepper to your taste.