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
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Ingredients
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1
large vidalia onion
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1 pound
skinless boneless chicken thighs, cut up in bite size pieces
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2 tablespoons
good Hungarian sweet paprika
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1 tablespoon
cider vinegar
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1/2 cup
sour cream
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1/4 cup
butter
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1/4 cup
water, plus more as needed
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salt and pepper to taste
Directions
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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.
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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.
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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).
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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.
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