Chicken, onions and peppers, infused with sweet Hungarian paprika, served over a bed of egg noodles.
Course: Entrée
Cuisine: Hungarian
Servings: 6
Ingredients
3 lbs.boneless skinless chicken breasts& thighs cut in 2-in. pieces
Salt and black pepperto taste
2T.vegetable oil
1lg.onionthinly sliced
1red bell pepperseeds and stems removed and thinly sliced
1yellow bell pepperseeds and stems removed and thinly sliced
2clovesgarlicminced
3T.all-purpose flour
2T.Hungarian paprikasweet or hot
1(15 oz.) can crushed tomatoeswith juice
1 1/2c.chicken stock
1/2c.sour cream
1lb.wide egg noodles
Instructions
In a large skillet, heat vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper. Cook chicken, turning occasionally, until golden brown, about 6-8 minutes. Transfer chicken to a plate and cover to keep warm.
Reduce heat to medium , add the onions, peppers and garlic to the pan, cook until softened. Add the flour and paprika, stirring constantly for 2 minutes.
Stir in crushed tomatoes with juice, chicken stock and wine; season with salt and pepper to taste. Turn the heat up, and bring to a boil, continue stirring.
Return chicken to the pan, reduce heat to low, cover and simmer until chicken is cooked through, about 20 minutes.
While chicken is cooking, cook noodles in a large pot of salted water until al dente. Drain noodles.
Stir sour cream into sauce with chicken, and cook for an additional 5 minutes. Pour chicken and sauce over cooked noodles and serve immediately.