Chicken Paprikas from Hungarian Rhapsody

This recipe is courtesy of Chef Michael Law from Hungarian Rhapsody.

Chicken Paprikas

1 Chicken cut up into pieces
2 medium size onions chopped
1/4 cup of cooking oil
1 ripe diced tomato
1 Hungarian yellow  pepper or green pepper
1 Tbls. of Hungarian Paprika
salt, black pepper
1 Tbls. of Flour
1/2 cup of sour cream
1/4 cup heavy cream
chicken stock
  Sautee onions in oil until golden yellow. Add paprika and a touch of chicken stock so paprika will not burn.
Add peppers, tomato, salt and pepper to taste. Reduce it for a few minutes. Add chicken and cover. Always have enough liquid  to cover chicken and cook until chicken is done. When chicken is done, remove pieces from pot. Mix your flour, sour cream and heavy cream until smooth and add to the juice of the chicken. Stir as it thickens. 
Serve with dumplings


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