Hungarian Paprika Chicken

• 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
• 1/4 teaspoon ground black pepper or to taste
• 4 bell peppers, preferably 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
• 1/4 cup all-purpose flour, or as needed

1. In a Dutch oven or other large pot, heat the oil over medium heat.
2. Add the onions and cook, stirring, until softened and translucent, 6 to 8 minutes.
3. Increase the heat to medium-high and add the chicken.
4. Cook until slightly browned, 8 to 10 minutes.
5. Add the paprika, salt, and pepper and stir to coat the meat.
6. Stir in the peppers and tomatoes.
7. Bring to a simmer.
8. Cover and simmer until the chicken is tender, stirring occasionally, about 20 minutes; the vegetables and chicken will have exuded their liquid to create a fragrant, bubbling stew.
9. Meanwhile, bring a large pot of salted water to a boil.
10. Add the egg noodles and cook according to package directions.
11. Drain thoroughly, return to the pot or a bowl, and toss with the butter.
12. Put aside and keep warm.
13. In a medium bowl, whisk together the sour cream and flour until smooth (for a thicker stew, add more flour).
14. Stir this mixture into the simmering stew, one large spoonful at a time.
15. Bring it all just to a boil and simmer for 5 minutes.
16. Serve hot over the buttered egg noodles.

olive oil, yellow onions, chicken, sweet paprika, kosher salt, ground black pepper, bell peppers, tomatoes, egg noodles, unsalted butter, sour cream, allpurpose flour

Taken from www.epicurious.com/recipes/food/views/hungarian-paprika-chicken-377874 (may not work)