Hungarian Paprika Chicken

In a skillet over medium high heat, add olive oil. Once oil is hot add chicken pieces and sear until fat is rendered and chicken is browned, about 2 minutes per side. Remove chicken from the skillet and reserve.

Sauté onions in the rendered fat until translucent. Add paprika powder and stir in. Add tomatoes and stir well.

Toss in reserved chicken pieces, a dash of salt and pepper and 1/2 cup water. Bring to boil then cover and leave it simmering until chicken is tender and sauce has reduced, about 15-20 minutes.

Combine flour and water in a small cup.

Once chicken is fully cooked through, crank up heat and stir in the flour-water slurry and let the sauce thicken, stirring constantly.

Check for seasoning using additional salt and pepper if needed and dish it up.

Serve with a drizzle of yogurt or dollop of sour cream. Best with rice or egg noodles.

Recipe adapted from joythebaker.com.