However, it's tasty, and sort of scratches my chicken paprikash itch on a weeknight, so I won't feel shame or apologize for that.
Hungarian-style Chicken Stew with Tomatoes
1 medium onion, chopped
1 lb chicken thigh meat, skinned, deboned, and removed of excess fat, chopped into 1" pieces
2 TB sweet Hungarian Paprika (look for something in a red tin that says Magyar on it somewhere)
1 can diced tomatoes, drained slightly
1/2 cup sour cream, approx
olive oil for cooking
salt and pepper
10 oz (dry weight) Boiled egg noodles
In a large high-sided saute pan, add olive oil (about 1 TB) and cook the onion over medium heat until soft and slightly golden. Move the onions aside and add the paprika, stirring to make sure it doesn't burn. You just want to toast the spice a bit. After about 30 seconds, add the chicken. Cook, stirring occassionally, until chicken is cooked thoroughly. Add the can of diced tomatoes and simmer for another couple minutes. Turn off heat and add sour cream, mixing thoroughly until sauce is thick and delicious. Taste for salt (this is best fairly heavily salted), add a bit of pepper if you like. Serve over egg noodles (or better yet, nokedli that has been boiled and later browned in butter... yum) and with a simple side veggie; green beans and broccoli both work well.
Makes a lot... serves 4-6