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Author Notes: The recipe is "quick" only because I cut the chicken up into bite size morsels; it is supposed to be made with whole chicken limbs. Otherwise with a few tweaks, I follow the simple principles of authentic chicken paprika, which is pretty quick in its own right. I got the recipe from the Hungarian section of an old, much used and food spattered cookbook called Country Cooking put out by Bon Appetit in 1978. —Starmade
- 1 large vidalia onion
- 1 pound skinless boneless chicken thighs, cut up in bite size pieces
- 2 tablespoons good Hungarian sweet paprika
- 1 tablespoon cider vinegar
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup water, plus more as needed
- salt and pepper to taste
- Melt the butter in a pan. Slice the onion thinly and add to melted butter. Cook slowly over low heat till the onion melts down and starts to turn brown, about 10 or 15 minutes.
- Toss in the paprika and stir. Turn up the heat, and keep stirring for a minute or so till it starts to smell good. Then add the vinegar. Keep tossing the onions with a spatula as the edge sizzles off the acid. Throw in the cut up chicken pieces, leaving them alone for a couple minutes until they brown on one side before moving them.
- When the chicken has browned (it will be a lovely reddish brown from the paprika) add a small amount of water, just enough so the chicken and onions don't stick to the bottom of the pan. This will form the beginning of a sauce. Cover the pan and let simmer five or ten minutes to cook the chicken through and let the flavors marry (more of a shotgun wedding in Vegas than a nice cathedral ceremony, but married they will be just the same).
- When sufficiently married remove from heat. Add sour cream and mix well with the sauce. Taste for salt and pepper. Serve with small boiled potatoes or boiled noodles.