5 tablespoons vegetable oil
2 small onions, peeled and finely chopped
2 pounds chicken breast, cut into serving pieces
2 pounds chicken thighs, cut into serving pieces
2 small tomatoes, finely chopped
3 red peppers, cored, seeded, and finely chopped
3 Hungarian white peppers, cored, seeded, and finely chopped
2 tablespoons sweet Hungarian paprika
½ tablespoon hot Hungarian paprika
Salt and black pepper to taste
½ cup sour cream
½ cup whipping cream (preferably heavy whipping cream, 40 percent butterfat)
2 tablespoons flour
Heat the oil in skillet over moderate heat, add the onions, and cook and stir for 10 minutes, until they turn a golden color. Add the tomatoes, and cook and stir for 5 minutes more. Add the red and white peppers; cook and stir for another 20 minutes.
Reduce the heat to low, and add the chicken. Season with the salt, black pepper and hot and sweet paprikas. Cover and cook 35-40 minutes, or until the chicken is tender.
Mix the sour cream, heavy cream and flour together in the small bowl and pour into the chicken. Heat until steaming.
Serve the chicken paprikas with egg noodles and steamed vegetables.
Chef Alina Bosze, The Epicurean, Hillside