Variations of this dish can be found in Hungarian, Polish, Russian, and Ukrainian cuisine. Sour cream and caramelized onions make this an Eastern European comfort food.
I sometimes use a whole cut-up chicken, and sometimes I use only thighs. Both are good but I find that the breast meat can be a little dry. I serve the chicken over hot buttered noodles along with a tangy cucumber salad. You'll also want some rye bread to sop up any left over sauce. If you can find imported Hungarian paprika use that, but domestic paprika works well too.
The Recipe
The Recipe
- 1 chicken, cut up
- 1 medium onion, chopped
- 1 pint sour cream
- 2 tablespoons flour
- 3 cups boiling water
- 2 chicken bouillon cubes
- 1/2 teaspoon garlic powder
- 2 tablespoons paprika, plus some for coating chicken
- salt and pepper to taste
- canola oil or other light-tasting oil
- Noodles or Cavatelli pasta
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Return the chicken to the pot, lower the heat, cover, and simmer for 50 minutes. Add some of the sauce to the sour cream a little at a time and mix well. Add the sour cream mixture to the pot. Raise the heat and bring it back to a boil until thickened.
Serve over buttered noodles or pasta. I prefer Cavatelli because they're like little dumplings.
Serve over buttered noodles or pasta. I prefer Cavatelli because they're like little dumplings.