An easy to prepare and lazy to cook chicken stew with traditional paprika and smoothing sour cream. Tasty meal with minimal efforts and amazing flavors!

As I currently have some time, I was surfing on the internet a few days ago. Attempting to find new, interesting tips, inspirational meals that We have never tasted before, to amaze my family with. Hunting for a long time unfortunately couldn’t come across too many interesting things. Just before I wanted to give up on it, I ran across this delicious and simple dessert simply by chance over Suncakemom. The dessert seemed so scrumptious on its photos, that called for urgent action.

It was simple enough to imagine how it is made, how it tastes and how much boyfriend is going to want it. Mind you, it is quite easy to keep happy the man when it comes to desserts. Anyways, I got into the website and followed the precise instuctions which were accompanied by great images of the procedure. It really makes life quite easy. I can imagine that it is a bit of a hassle to shoot photographs down the middle of cooking in the kitchen as you will often have gross hands thus i pretty appreciate the hard work she placed in to make this post .

With that said I’m encouraged to present my own, personal recipes in a similar fashion. Appreciate your the idea.

I had been fine tuning the initial recipe to make it for the taste of my family. I must say it absolutely was an incredible outcome. They prized the taste, the overall look and loved getting a delicacy such as this in the midst of a stressful week. They quite simply requested lots more, a lot more. So the next occasion I am not going to make the same mistake. I’m likely to multiply the volume to get them delighted.

This is based on the chicken paprikash sour cream from SunCakeMom

Pour oil into a pan and heat it up.

While the oil is heating, slice the onions.

When the oil is hot, add the onions with the salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.

Add garlic and black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.

Mix in the meat and stir-fry it until at least one side of the meat gets some golden brown color.

Sprinkle in paprika and add tomato.

Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water.

Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of parts with bones and only 10 for boned ones.

Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick tomato and onion enriched sauce. This takes about 20 minutes more for whole parts and approximately 10 for boneless cuts.

Take it off heat and let the flavors come together for about another 10 more minutes.

Serve it with sour cream at the table.

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