chicken paprikash

By foodiva

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 2 1/2 lbs chicken, cut into bite size chunks
• 1 large onion, coarsely chopped
• 2 cloves garlic, minced
• 1 1/2 bell peppers (mix of green, red, and yellow), julienned
• 1 large tomato, chopped
• 1 1/2 cups chicken broth
• 1 tbsp Hungarian paprika
• 1/2 cup sour cream
• salt and pepper to taste
• onion powder to taste
• dash of cayenne pepper
• 6 oz extra wide egg noodles (about 1/2 of a bag)

Preparation

Step 1

Instructions
In a large dutch oven over medium heat, melt butter and 1 tbsp of olive oil, then add chicken to pot. Season with salt, pepper, and onion powder.
Brown chicken. Remove chicken from dutch oven.
Add the other tablespoon of olive oil to the dutch oven and add onions. Cook over medium low until they are translucent. Add garlic. Stir and scrape the sides to get the brown bits from the bottom and sides of the pot.
De-glaze pot with chicken broth; then add pepper strips, tomato, paprika, cayenne and a little more salt and pepper. Stir well.
Add chicken back to pot, cover and simmer for 30 minutes.
After simmering, remove chicken and vegetables from pot.
Add tablespoon of flour to sour cream.
Temper the sour cream mixture by slowly adding the hot liquid from the pot, little by little, whisking while doing so, to avoid having the cream separate. Once the sour cream is mixed with the liquid, you can add it back into the pot.
Add chicken and vegetables back to pot as well, and cook for about 10 more minutes to combine the sauce with the vegetables.
While chicken and sauce is finishing, cook egg noodles to serve with the chicken.
Spoon chicken and sauce over the top of the egg noodles.

Instructions