Chicken paprikash thighs

An easy to prepare and lazy to cook chicken stew with traditional paprika and smoothing sour cream. Tasty meal with minimal efforts and amazing flavors!

As I currently have a little time, I was browsing on the internet yesterday. Attempting to find fresh, fascinating thoughts, inspiring dishes that We have never tested before, to amaze my loved ones with. Hunting for quite some time but couldn’t discover too many interesting things. Right before I thought to give up on it, I found this fabulous and easy treat simply by luck at Suncakemom. The dessert looked so delicious on its photos, that required instant actions.

It had been simple enough to imagine how it’s made, how it tastes and just how much my husband is going to want it. Mind you, it is very simple to delight the man in terms of cakes. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the page and simply used the step by step instuctions that have been coupled with wonderful photographs of the operation. It really makes life faster and easier. I can imagine that it is a slight effort to shoot photographs in the midst of cooking in the kitchen because you ordinarily have sticky hands thus i pretty appreciate the commitment she put in to make this blogpost .

With that in mind I am inspired presenting my very own recipe in a similar fashion. Thanks for the concept.

I had been tweaking the initial mixture to make it for the taste of my loved ones. I’ve got to say it had been an incredible outcome. They prized the flavour, the structure and enjoyed having a treat such as this during a lively workweek. They basically wanted more, a lot more. So the next time I am not going to make the same mistake. I am going to multiply the volume .

chicken paprikash with sour cream was first invented by SunCakeMom

Pour oil into a pan and heat it up.

While the oil is heating, slice the onions.

When the oil is hot, add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.

Add garlic and black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.

Mix in the meat and stir-fry it until at least one side of the meat gets some golden brown color.

Sprinkle in paprika and add tomato.

Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water.

Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.

Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts.

Take it off heat and let the flavors come together for about another 10 more minutes.

Serve it with sour cream at the table.