Chicken Paprikash

Great Hungarian recipe, the way we made it in Russia. Minimum ingredients and great taste. Paprika is mandatory ingredient, try to find Hungarian Paprika and Hot Paprika too. I used chicken breast, but any other chicken or turkey pieces can be used.

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Yield: 4 servings

about 0.8 lb. chicken breast, cut in medium pieces
1 medium onions
2 garlic cloves, minced
3 tbsp. paprika
1 tsp. hot paprika (or for taste)
salt and pepper
1 cup tomato juice or tomato paste and water mix or crashed tomatoes
2-3 tbsp. sour cream
1 tbsp. flour

Mix chicken pieces with salt, pepper and hot and plain paprika. Cut onion into thin wedges.

Slightly brown chicken on medium heat, add onion and garlic, cook about 2-3 minutes, add tomato juice and cook, until chicken and onion done, about 5-7 minutes.

In small bowl mix flour, sour cream and 1/4 cup of water, pour into chicken and mix well, heated, until thickened. Remove from heat, serve hot with cooked rice, pasta (preferably egg noodles) or mashed potato. True Hungarian recipe calls for dumplings and a little sugar in sauce.

1 serving is about 140 calories

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