Chicken Paprikash Hungarian Style I Think

---

This is how my grandma and great grandma have been making chicken paprikash forever. the recipes here on zaar are all gravies and thats not how we make ours. my great grandma was given a cookbook from the hungarian women's auxilary in detroit and that's where this comes from. i will also post a recipe for how we make kluskies seperately. Note: i never really measure, so with the paprika, you have to do this by taste and look. Oh! This is really easy to halve or cut down because 12 pieces of chicken is a lot, you defineitely don't have to use that many and you get the same result.

---

Steps

---

Dice the two onions.

---

Heat a large pot of water and put the 5 bouillon cubes in and let it boil.

---

In a large skillet , heat up about 4 tablespoons veggie oil.

---

When the oil heats , fry up the onions until slightly translucent with salt , pepper , and paprika.

---

Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden and put in the boiling water , repeat with the other chickens.

---

Add more paprika to the water until its an orangish color.

---

Cook chicken for about 45 minutes in the water.

---

But do not drain this chicken broth / stock.

---

Once the chicken is cooked , put almost all of the sour cream in a large pot.

---

Take a soup dipper and slowly temper the chicken broth into the sour cream ) do this until the sauce has an almost watery / floury like consistency if it is too thin , add the rest of the sour cream.

---

Next , add enough paprika until the sauce turns a nice reddish white also add some salt and pepper to taste.

---

Now you ca.

---

Ingredients

---

chicken drumsticks, chicken thighs, water, onions, chicken bouillon cubes, paprika, sour cream, salt, pepper, vegetable oil