Yield
Makes 4 servings

Susan Templer streamlined her Hungarian mother's classic paprikas (pronounced "paprikash"). Serve over spaetzle, egg noodles, or rice. Prep and Cook Time: 1 hour.

How to Make It

Step 1

Set a 5- to 6-quart pan over medium-high heat. When pan is hot, add oil, onion, and salt. Lower heat to medium and stir occasionally until onion is translucent, 3 to 5 minutes.

Step 2

Add chicken pieces. Cook, covered, for about 10 minutes.

Step 3

Add green pepper, tomato, and paprika. Stir, then cook, covered, over low heat for 30 to 40 minutes, until the chicken is no longer pink in center. Remove chicken.

Step 4

Skim fat from pan and increase heat to medium-high. Cook uncovered until liquid is reduced to 1 1/2 cups, about 15 minutes.

Step 5

Stir cornstarch into the sour cream. Add mixture and chicken to pan and cook, uncovered, 5 to 10 minutes, until everything is hot and the sauce has thickened.

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