HUNGARIAN PAPRIKA CHICKEN

Hungarian Paprika Chicken image

Yield makes 8 to 10 servings

Number Of Ingredients 12

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2 tablespoons olive oil
2 yellow onions, chopped
3 pounds boneless, skinless chicken thighs, cut into bite-size cubes
3 tablespoons sweet paprika
1 teaspoon kosher salt
1/4 teaspoon ground black pepper or to taste
4 bell peppers, preferably 1 each, green, red, yellow, and orange, cored and chopped
3 tomatoes, chopped
1 pound egg noodles
1 to 2 tablespoons unsalted butter
16 ounces sour cream
1/4 cup all-purpose flour, or as needed

Steps:

In a Dutch oven or other large pot, heat the oil over medium heat. Add the onions and cook, stirring, until softened and translucent, 6 to 8 minutes. Increase the heat to medium-high and add the chicken. Cook until slightly browned, 8 to 10 minutes.
Add the paprika, salt, and pepper and stir to coat the meat. Stir in the peppers and tomatoes. Bring to a simmer. Cover and simmer until the chicken is tender, stirring occasionally, about 20 minutes; the vegetables and chicken will have exuded their liquid to create a fragrant, bubbling stew.
Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain thoroughly, return to the pot or a bowl, and toss with the butter. Put aside and keep warm.
In a medium bowl, whisk together the sour cream and flour until smooth (for a thicker stew, add more flour). Stir this mixture into the simmering stew, one large spoonful at a time. Bring it all just to a boil and simmer for 5 minutes.
Serve hot over the buttered egg noodles.