I use the best Paprika around..Hungarian. I'd advise you to do the same for the rich taste that I've come to love.
I've traditionally used egg noodles with this recipe, however, I recently saw this being served with Pierogies.
Hungarian Chicken Paprikash Recipe
4 lbs boneless skinless chicken breasts cut in bite sized pieces
2 Tablespoons of extra virgin olive oil
2 medium onions diced fine
2 Tablespoons garlic minced
1/4 cup sweet hungarian paprika
2 bay leaves
salt and pepper to taste
1 - 12oz can of chicken stock
1 16 oz container of sour cream
3 Tablespoons of flour mixed with 1/4 cup of ice cold water to make paste
Saute minced onions in Extra Virgin Olive Oil until golden (do not burn) , add chicken breasts and brown.
Add all seasonings and chicken stock except sour cream and flour mixture.
Cover and simmer for 1 hour on low heat. Add sour cream, bring back to boil.
Wisk flour mixture until smooth and add to pan, continue to wisk until mixture is completely mixed and will thicken.
Immediately remove from heat and put in serving bowl.