Chicken Paprikash

This was Chicken Paprikash.

I am not a big fan of chicken, but there are some chicken dishes I enjoy. This dish successfully joined them. I adapted the recipe by the New York Times and made some changes. I used only thighs, no drumsticks or whole legs.

According to a comment of one of reviewers, I cooked flour a couple of minutes and then added paprika and cooked without heat another couple of minutes to avoid burning paprika. I used more than 1 cup of crushed tomato and only about 1/4 cup of sour cream.

The result was very tasty! Serving with egg noodles was a great way to enjoy all the delicious creamy sauce on the plate.