ingredients:
2 lbs chicken meat cut in cubes. I used half white and half dark meat
2 medium onions diced ( about 2 cups)
2 tablespoons vegetable oil
2 tablespoons butter
1/4 cup Hungarian paprika
1 teaspoon ground caraway or caraway seeds
1 teaspoon hot Hungarian paprika or cayenne (optional)
2 teaspoons salt
1 cup diced bell pepper ( any colors)
1 cup diced Roma tomatoes
1 quart chicken stock

Slurry:
1 cup water
1/3 cup flour

1 cup sour cream

Optional spice:
Bay Leaf
garlic
Corriander ground

Directions:

Gather your ingredients, dice the vegetables and measure them out to make it easy.

1. Melt the butter with the oil on medium heat in a large Dutch oven or soup pot.

2. Add the chicken and 1 tablespoond of the Hungarian paprika and brown.

3. Add the onions and cook till they are tender.

4. Add the rest of the paprika, other spices and cook another minute to release the flavors.

5. Add the bell peppers and mix

6. Add the tomatoes and blend in.

7. Add the Chicken Stock, continue cooking for 1 hour until chicken is nice and tender.

8. Mix the flour and water together and pour a slow stream into the simmering liquid while blending with a spoon and stir and cook till thickened.

9. Blend a little of the sauce with the sour cream in a bowl. (this is called tempering the sour cream to keep it from breaking when hitting the hot liquid) Then add to the paprikash and blend in.

Serve the Paprikash with Spaetzle, dumplings or noodles.