A flavorful and hearty Hungarian-inspired chicken dish, perfect for a comforting meal.
Heat a large pot over medium heat and add a drizzle of oil.
Using a heavy-bottomed pot ensures even cooking.
Sauté the chopped onion until translucent.
Stir frequently to prevent the onion from burning.
Add the diced green bell pepper and sliced mushrooms, cooking until softened.
Cook until the mushrooms release their moisture.
Stir in the paprika, salt, and black pepper.
Adding paprika at this stage enhances its flavor.
Place the chicken thighs into the pot and mix to coat with the spices.
Ensure the chicken is evenly coated with the spice mixture.
Add the chopped tomatoes and enough water to cover the chicken.
Use fresh or canned tomatoes depending on availability.
Cover and simmer on low heat for 45 minutes until the chicken is tender.
Check occasionally to ensure the liquid doesn't evaporate too much.
Remove the chicken and place on a serving plate.
Keep the chicken warm while preparing the sauce.
Mix some of the cooking liquid with the sour cream, then stir it back into the pot.
Avoid boiling the sauce after adding sour cream to prevent curdling.
Pour the sauce over the chicken and serve with buttered egg noodles.
Garnish with fresh parsley for a touch of color.
