Hungarian Paprika Chicken

(Adapted from Eva’s Kitchen by Eva Longoria)

2 tablespoons olive oil

2 yellow onions, chopped

3 pounds boneless, skinless chicken thighs, cut into bite-size cubes

3 tablespoons sweet paprika

1 teaspoon kosher salt

4 bell peppers, preferable 1 each. green, red, yellow and orange, cored and chopped

3 tomatoes, chopped

1 pound egg noodles

1 to 2 tablespoons unsalted butter

16 ounces sour cream

¼ cup all-purpose flour, or as needed

In a Dutch oven or other large pot, heat the oil over medium heat. Add the onions and cook, stirring, until softened and translucent, 6 to 8 minutes. Increase the heat to medium-high and add the chicken. Cook until slightly browned, 8 to 10 minutes.

Add the paprika, salt and pepper and stir to coat the meat. Stir in the peppers and tomatoes. Bring to a simmer. Cover and simmer until the chicken is tender, stirring occasionally, about 30 minutes; the vegetables and chicken will have exuded their liquid to create a fragrant, bubbling stew.

Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain thoroughly, return to the pot or a bowl, and toss with the butter. Put aside and keep warm.

In a medium bowl, whisk together the sour cream and flour until smooth (for a thicker stew, add more flour). Stir this mixture into the simmer stew, one large spoonful at a time. Bring it all just to a boil and simmer for 5 minutes.

Serve hot over the buttered egg noodles.