Chicken paparikas with noodles

Warm childhood memories.. Hungarian dumplings, paprika..

Serves 6-8

  • 3 lb chicken pieces with skin and bones
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 tablespoons paprika (preferably sweet Hungarian)
  • 2 (8-oz) cans tomato sauce
  • 1 1/2 cups water
  • 1 cup sour cream
  • buttered egg noodles or white rice
  • chopped fresh parsley
  1. Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking,
  3. Brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch.
  4. Transfer chicken to a shallow bowl.
  5. dd onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
  6. Add paprika and stir in tomato sauce and water.
  7. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes.
  8. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more.
  9. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  10. Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.


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