Chicken paprikash

In Hungarian, paprikas csirke, prepared my way, adapted to US ingredient availability. This is an absolutely delicious dish with home made pasta (nokedli), or with elbow macaroni. Hungarian comfort food.

Ingredients
8 skinless, boneless chicken thighs
1 small yellow onion
3 cloves garlic
1 jalapeno pepper
1 tbsp tomato paste
1 tbsp Hungarian paprika
0.5 tbsp paprika paste (piros arany)
3 bay leaves
1 cup sour cream
2 tbsp flour
2 tbsp butter
salt
black pepper
water

Preparation
Heat the butter and sear the lightly-salted chicken chunks in it on both sides. Remove onto a plate.

Add the minced onion to the pan with the minced jalapeno. Sautee for 5-6 minutes. Add the garlic and tomato paste and heat for a minute.

Add in the paprika, paprika paste, and bay leaves. Stir. Add back the chicken pieces and coat with the spice mix. Pour in enough water to just cover the chicken pieces.

Simmer for 30 minutes. Mix the sour cream with the flour. Remove a few spoonfuls of the hot sauce from the pot and stir into sour cream. Pour the sour cream mix into the sauce with the chicken. Stir well and simmer for 5 minutes.

Adjust salt and serve over appropriate pasta, such as these Hungarian dumplings: nokedli.