Hungarian sour creamy chicken stew

This is delicious on top of potato pancakes. I know, I haven't shared a recipe for those yet, but I promise I will upload my favorite one at some point. Until then, have this tasty stew with some barley-shaped egg noodles.

Ingredients
2 chicken breast halves
1 yellow onion
1 tbsp paprika
1 tbsp oil
1 clove garlic
1 cup sour cream
1 tbsp flour
salt to taste

Preparation
Clean and chop the chicken breasts and onion, mince the garlic.

Saute the chopped onion on the oil until translucent. Add the minced garlic for 30 seconds, then add in the paprika and stir, heating for 15 seconds.

Add the chopped chicken, salt it and stir, heating on medium-high until the chicken is white. Then add water if to barely cover the chicken pieces and simmer for 30 minutes. Meanwhile, combine the sour cream with the flour until smooth.

When the chicken pieces are tender, fold in the sour cream with the flour. Bring to a boil again, and simmer for 2 minutes, adjust salt and spices at this point, if needed. The flour and sour cream mix should thicken the stew.

Serve warm with potato pancakes, or barley noodles as a side dish!

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