Matt came home from Budapest, Hungary in 2002 with this recipe he got from his language tutor. It is now one of our winter staples because we love eating soups and stews during that time of year. It's filling and warm and spicy. I'm looking forward to it when I'm freezing my tush off here in Prague. Originally, the recipe called for chicken thighs and sour cream, but I lightened it up by using chicken breasts and light sour cream. You are welcome to return to the full fat (i.e. full flavor version) if your thighs (ha, get it!) can handle it. Also, you can adjust the amount of paprika, depending on how spicy you want it.
3 chicken breasts, cubed
2 tbsp paprika
2 bell peppers, chopped (large pieces)
1 large tomato, chopped
3 tbsp olive oil
1 c light sour cream
Salt and pepper chicken and brown in olive oil in skillet. Add onion and paprika (1/2 tbsp or more) and about 1/4 c water. Braise for about 5 min (cover it and let it simmer). In a large pot or crock pot combine, chicken mixture, sour cream, tomato, peppers, and remaining paprika. Add water to desired consistency. Cook on low for 5 hours or high for 3 hours or until vegetables are tender. Serve over rice, egg noodles, or if you're feeling adventurous, nokedli (Hungarian dumplings).
Number of Servings: 8
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