Ingredients

The following ingredients have 9 Servings
  • 1 1/2 Lbs (Chicken, (cut into chunks, we use chicken breasts.))
  • 2 tablespoons Canola Oil ((or vegetable oil))
  • 3/4 Cup white onion ((diced))
  • 3 tablespoons Hungarian Paprika
  • 1 1/4 cups low-sodium chicken broth ((1/4 cup reserved))
  • 1 14.5 Ounce Can Diced Tomatoes
  • 3 tablespoons all-purpose flour
  • 8 ounces Sour Cream
  • Salt and Pepper to taste

Instruction

  • Heat the oil (over medium heat) in a deep stockpot and add the onions, Cook them until soft and translucent, then add the paprika.
  • Season the chicken with salt and pepper. Place it in the stockpot.
  • Carefully pour in the tomatoes and chicken broth.
  • Cover and simmer over low heat for 1 hour. Ensure that chicken cooks all the way through.
  • After the chicken cooks, remove it from the pan and set it aside.
  • Heat the remaining 1/4 cup of chicken broth just until warm. You can heat in your microwave.
  • Mix the broth and flour and stir until a thick slurry forms. This is the roux.
  • Add the sour cream, salt, and roux to the stockpot and whisk to combine. Continue to whisk over low heat until gravy reaches desired thickness.
  • Serve the chicken and gravy over spaetzle or other egg noodles.