Chicken paprikash is best when made with genuine Hungarian rose paprika.
2 tbsp butter
1/2 cup chopped onions
1 garlic clove, minced
1-1/2 tbsp paprika
1 tsp salt
1 tomato, peeled and chopped
1 green pepper, seeded and chopped
3/4 cup chicken stock
1 (3-pound) broiler-fryer chicken, cut into pieces
1/4 cup flour
1/4 cup half-and-half cream
1/2 cup sour cream
In heavy kettle, heat butter, add onions and garlic and saute until light brown. Add paprika, salt, tomato, green pepper and stock. Cover and cook 10 minutes.
Add chicken, cover and cook until tender, about 40 minutes. Remove the skin from the chicken breast and thighs and return the meat to the kettle (pot). Add water or additional chicken stock, if necessary, to make 1-1/4 cups broth.
Add the flour blended with the half-and-half and a little of the hot sauce and cook, stirring, until thickened.
Add sour cream and cook until heated through. Do not let boil. Serve over noodles or rice.