Chicken paprikash

Ingredients for 4 servings:

• 8 small chicken thighs, or 4 large
• Salt
• 2 onions
• 2 bell peppers (yellow pointed peppers from Hungary)
• 3 tbsp oil
• 1 tbsp paprika powder, sweet
• 3 tomatoes
• 1 tbsp flour
• 1 tsp paprika seasoning paste (spicy cherry paprika cream) or
• lots of paprika powder, hot
• 200 g sour cream, 10% fat content or crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the skin from the chicken thighs. This works best if you start by pulling on the skin at the thick end of the thigh with your hand. Wash the thighs, pat them dry with kitchen paper, season with salt all over, and set aside. Peel the onions, trim and wash the peppers, remove the seeds, and cut both into small cubes. Chop the tomatoes. Heat oil in a large, lidded pan. Fry the diced onions and peppers until translucent. Add the chicken thighs and fry on both sides. Sprinkle with paprika and stir briefly. Pour in about 300 ml of water, add the tomatoes, season with salt, and simmer covered over low heat for 50 minutes. Remove the chicken thighs from the pan and keep warm. Add a little more water to the sauce if necessary. Blend until creamy. Mix 1 tablespoon of flour with a little cold water until smooth and thicken the sauce. Let it simmer for a few minutes. Finally, whisk in the sour cream or crème fraîche. Season generously with salt and paprika paste or hot paprika powder, and return the chicken thighs to the dish. Let stand briefly and serve. Spätzle and a green salad are ideal side dishes. Tip: Other chicken parts are also suitable instead of chicken thighs. If you prefer a low-fat content, you can also use chicken breast fillets. The cooking time will then be correspondingly shorter than with chicken thighs.