Welcome to Marija’s bites!
My version of chicken paprikash slightly differs from the original Hungarian recipe. I am not adding a single drop of water or any other liquid. I cook everything in vegetable juices (onions, bell peppers) that contain more than enough water.
Note: Instead of sour cream, you can put half and half or heavy cream. This minor change will not compromise the taste.
As far as paprika goes, it would be best if you can find the original Hungarian paprika.
4 chicken thighs
4 large size onions
3 green bell peppers
3 garlic cloves
1/2 cup sour cream
1/3 cup smoked paprika (Hungarian if possible)
1 teaspoon of salt
OPTIONAL SIDE DISH: mashed potatoes
5-7 white potatoes
(depending on size)
1 teaspoon of butter
1/2 teaspoon of salt
approximately 2oz of whole milk
(or more for less thickness)