Hungarian Paprika Chicken

I really like Eva Longoria’s book, but I have to say this recipe didn’t grab me 100% it tasted like a stroganoff and really bland. As long as you add a bunch of Mrs. Dash, Cajun seasoning or something to it then it’s edible just not my favorite. Probably doesn’t help that we aren’t big stroganoff fans in our house.

Hungarian Paprika Chicken
(Adapted from Eva’s Kitchen by Eva Longoria)

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2 tablespoons olive oil
2 yellow onions, chopped
3 pounds boneless, skinless chicken thighs, cut into bite-size cubes
3 tablespoons sweet paprika
1 teaspoon kosher salt
4 bell peppers, preferable 1 each. green, red, yellow and orange, cored and chopped
3 tomatoes, chopped
1 pound egg noodles
1 to 2 tablespoons unsalted butter
16 ounces sour cream
¼ cup all-purpose flour, or as needed

In a Dutch oven or other large pot, heat the oil over medium heat. Add the onions and cook, stirring, until softened and translucent, 6 to 8 minutes.

Increase the heat to medium-high and add the chicken. Cook until slightly browned, 8 to 10 minutes.

Add the paprika, salt and pepper and stir to coat the meat.

Stir in the peppers and tomatoes.

Bring to a simmer. Cover and simmer until the chicken is tender, stirring occasionally, about 30 minutes; the vegetables and chicken will have exuded their liquid to create a fragrant, bubbling stew.

Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain thoroughly, return to the pot or a bowl, and toss with the butter. Put aside and keep warm.

In a medium bowl, whisk together the sour cream and flour until smooth (for a thicker stew, add more flour).

Stir this mixture into the simmer stew, one large spoonful at a time.

Bring it all just to a boil and simmer for 5 minutes.

Serve hot over the buttered egg noodles.