Papricaș de Pui Simplu
By Chef Hungary (@chef_hungary)
Ingredients
- 2 medium/large yellow onions
- 3-4 chicken breasts
- 2 tablespoons oil
- 2 cups chicken broth (possibly more)
- 2 tablespoons Hungarian paprika
- 1/2 teaspoon salt (more or less to taste)
- pepper to taste
- 1-2 tablespoons corn starch
- 3 tablespoons water
- 3 tablespoons sour cream
Directions
- 1Peel and finely chop the onions.
- 2In a large pot, sauté the onions in oil on medium heat until they are translucent and slightly brown. This can take a few minutes.
- 3Add the chicken breasts and chicken broth until the chicken is just about covered. In our case, this is usually around 2 cups of chicken broth but it might be more or less for you depending on the size of the chicken breasts and your pot.
- 4Add the paprika, 1/2 teaspoon of salt (more or less to taste), and a sprinkle of pepper to the pot. Give everything a quick stir.
- 5Simmer the chicken for approximately 45 minutes or until the chicken is cooked and tender. You may want to add more water if you prefer more gravy.
- 6In a cup, mix the corn starch with a bit of water. Whisk the mixture well to avoid lumps.
- 7Bring the cooked chicken mixture to a boil and add the corn starch mixture. Stir constantly until the broth has reached the desired thickness. Add the sour cream as well as salt and pepper to taste.
- 8Serve the chicken paprikash with Hungarian egg noodles called nokedli, rice, or potatoes.