Chicken Paprikash

Ingredients

• 2 lbs chicken breasts, cut into 1-inch cubes
• 3 tablespoons sweet Hungarian paprika
• 2 teaspoons hot Hungarian paprika
• 1 teaspoon salt, plus
• 1/2 teaspoon salt
• 3 tablespoons butter or bacon fat or lard
• 1 cup finely chopped yellow onion
• 2 teaspoons minced garlic
• 1/2 cup chopped chopped seeded peeled tomato
• 1-1 1/2 cup chicken stock
• 1/2 cup sour cream
• herbed spaetzle noodles

Directions

1. 1

   Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.

2. 2

   Melt the butter in a large saute pan over medium-high heat.

3. 3

   Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes.

4. 4

   Add the garlic and cook for 30 seconds.

5. 5

   Add the chicken and cook, stirring, until golden, about 4 minutes.

6. 6

   Add the tomatoes and cook for 1 minute.

7. 7

   Add enough stock to cover the chicken and bring to a boil.

8. 8

   Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.

9. 9

   Uncover and add the sour cream.

10. 10

    Cook gently until incorporated and warmed through, about 2 minutes.

11. 11

    Season, to taste.

12. 12

    To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.