*by my adorable husband James Parr
This is a recipe that my husband learned to cook while on a mission in Hungary. It is suppose to be called Paprikas Csirke which means paprika chicken. But thanks to my children, we just call it Hungarian chicken.
This is a family favorite that our children ask for on a weekly basis and birthdays. Which is quite remarkable since the base of this dish is tomatoes, onion, and of course, peppers. All things that my children hate. But the tomato and onions cook down to a delicious sauce that my little ones just can't resist.
Paprikas Csirke is traditional served over little homemade noodles called Nokedli. My own family grew up eating German noodles called Spätzle, and when I made them for the first time for James, he was shocked to find that they are the exact same homemade noodles that he was used to eating in Hungary and which are needed for this recipe. Perfect.
Ingredients:
2 lbs Chicken Thighs (bone-in, skin-on frozen or thawed-it doesn't matter)
2 Tbsp butter
1 Medium Onion (diced)
1/2 tsp Paprika
4 Roma Tomatoes (diced) we have used half a can of diced tomatoes before in an emergency
1 cup Chicken Stock
2 Tbsp Cornstarch (if necessary)
1 cup Sour Cream
Directions:
-Heat 2 Tbsp of butter in a large, deep skillet. Brown bell pepper and onion together in skillet and then remove from heat.
-Sprinkle on paprika.
-Add the chicken thighs and diced tomatoes.
-Pour in the chicken stock, and return skillet to heat.
-Cover with lid, and simmer on medium heat until the chicken is cooked through (around 20 minutes) turning the chicken once during that time. Remove the skillet from heat again.
-Remove just the chicken from the skillet and put on a plate. Place the plate of chicken in the fridge and allow to cool for 10-15 minutes. (Leaving the onions, peppers, and tomatoes in the skillet.)
-This is a perfect time to start making the Spätzle.
-Once chicken is cooled enough to touch, remove the skin and discard. Pull the meat from the bone in small strips and return the strips of chicken back into the skillet with the vegetables. Bring to a simmer.
-If the mixture is thin, add corn starch to thicken.
-Add sour cream and stir. Remove from heat.
-Stir in spatzle.
-Salt and pepper to taste.
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