Chicken paprikash Banat style

Ingredients for 4 servings:

• 800 g chicken thighs or wings
• 4 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 1 tsp sweet paprika powder
• 3 tbsp tomato paste
• 1 tsp salt
• ½ tsp sugar
• 400 g tomatoes, chopped from the can
• 300 ml water
• sour cream, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the chicken thighs in half, wash, and pat dry. Dice the onions and mince the garlic. Heat the oil in a pot or pan and fry the chicken thighs on both sides for about 4 minutes. Then add the onions and garlic and fry them. Now add the paprika, then the tomato paste and fry them briefly. Season with salt and sugar. Fill with water, cover, and braise the chicken thighs over medium heat for 60 minutes. Add the canned tomatoes during the last 20 minutes of cooking time. Season again with salt and paprika. If desired, you can add 2 tablespoons of sour cream shortly before the end of the cooking time. This goes very well with tagliatelle or fresh dumplings.