Chicken Paprikash

• 2 -4 tablespoons olive oil
• 24 ounces boneless skinless chicken breasts, cut into small pieces (1.5 lbs)
• 2 tablespoons garlic, minced
• 1 onion, chopped
• 48 ounces chicken broth, separated
• 3 -4 tablespoons Hungarian paprika
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon powdered ginger
• 2 bay leaves
• 1 fudgesicle (optional)
• potato starch (optional) or cornstarch, to thicken (optional)
• 12 ounces sour cream

1. Heat olive oil in a pot, add chicken and garlic and sautee.
2. Add onions and just enough broth to cover.
3. Stir in spices, bring to a boil, turn down heat and simmer until chicken and onions are fully cooked.
4. While it's simmering, eat the Fudgesicle. You can also make the Spaetzel and Halouskies now.
5. When the chicken and onions are fully cooked, bring to a roiling boil and drop in the Spaetzel.
6. If needed you may add the starch as a thickening agent, by mixng it into the set aside broth and pouring it into the pot.
7. Remove from heat and let it thicken.
8. Mix in sour cream, and it's ready to serve.

chicken breasts, garlic, onion, chicken broth, salt, ground black pepper, powdered ginger, bay leaves, fudgesicle, starch, sour cream

Taken from www.food.com/recipe/chicken-paprikash-308261 (may not work)