#'s Chicken Paprikash

3-4 boneless chicken thigh - or whatever you have/like
Olive oil
1 onion, chopped
2-4 cloves garlic, minced
Couple table spoons flour (wondra)
3-4 tbsp Hungarian paprika
A bit of smoked paprika and chipotle is a good option to add
2 tbsp tomato paste
Half of a small can diced tomato with liquid
1-2 cups chicken broth
Pepper and maybe salt
1/2 to one cup sour cream - sub powdered buttermilk and canned milk, maybe some yogurt

Instructions

Season chicken with salt and pepper, heat skillet somewhat hot, add oil and sear chicken on both sides. Just need a sear at this point, not cooked through.

Add chopped onions and cook about 5 minutes, add garlic and cook another minute or two. Don't brown the onions and especially the garlic.

Add flour, stir flour in oil and cook a minute or two.

Add chicken broth, cover, bring to a boil, reduce heat. Add sour cream or buttermilk/canned milk and cook until chicken is done. Stir occasionally and break up chicken as it cooks. You may need to uncover to let it thicken a bit if a lot of liquid was used.

Dish is done when chicken is cooked and sauce is thick. You might want to add some yogurt at this time. Don't cook yogurt as it will go liquid when heated.

Serve with noodles, rice, potatoes, whatever you like.

First try was with Willard's home made noodles, 16 Jan 2023. Buttermilk and canned milk was subbed for sour cream with yogurt added at the end. Good enough to write it up here..

More onions and maybe some bell pepper would be good.

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Based on recipe found at eatingeuropean.com/hungarian-chicken-paprikash