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 lately have some time, I was searching on the internet yesterday. Looking to find fresh, stirring thoughts, inspirational meals that I have never tasted before, to treat my family with. Searching for quite some time yet could not find any interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and simple dessert simply by accident on Suncakemom. The dessert looked so tempting
on its image, that required urgent action.
It had been easy to imagine just how it’s created, its taste and how much my hubby is going to want it. Mind you, it is extremely easy to please the man when it comes to puddings. Yes, I’m a lucky one. Or possibly he is.Anyhow, I went to the blog and simply followed the step by step instuctions that were coupled with great shots of the task. It really makes life much easier. I can suppose it’s a bit of a inconvenience to take pics in the midst of baking in the kitchen as you may will often have sticky hands so that i really appreciate the time and effort she placed in for making this blogpost .
Having said that I’m inspired presenting my very own dishes similarly. Many thanks for the idea.
I was fine tuning the main mixture create it for the taste of my family. Need to say it turned out an incredible outcome. They enjoyed the flavor, the consistency and loved getting a treat like this in the midst of a lively week. They basically wanted even more, a lot more. Thus next time I am not going to commit the same mistake. I’m going to twin the quantity to keep them delighted.
You can find the original chicken paprikash with sour Cream at 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.