chicken paprika over egg noodles
categories:  Chicken | International |    

ingredients:

• ½ cup vegetable oil
• 3 - 4 medium onions - diced
• ½ green pepper - diced
• 3 - 4 tbsp. paprika
• 1 tbsp. tomato paste
• whole chicken cut-up into sections, washed and salted well
• 1 can mushrooms (optional)
• ¼ cup water (**add ¼ cup water if needed)
• 4 tbsp. sour cream
• egg noodles (any shape)

Preparation:

• in a large pot add oil, onions and green pepper.
• sauté until golden brown.
• remove from burner and add paprika and tomato paste.
• mix well.
• add salted chicken sections and mushrooms.
• mix well until sauce covers chicken.
• add ¼ cup water.
• cover slightly and simmer for 30 minutes or until chicken is tender.
• ** add ¼ cup water if needed.
• simmer for 10 minutes more.
• add sour cream; mix well and gentle boil for 3 minutes.
• cook egg noodles in large pot of boiling salt water.
• drain and rinse.
• serve noodles with chicken and sauce mixture over top.

note:

• we made a vegetarian variation on this recipe by substituting the chicken with dryad's saddle, a type of polyspore fungus we found. it was a bit bland but that may have been due to type of paprika we used... we rescued the dish with a sprinkling of cayenne and would try it again.
• the photo shown on this page is of this variation - not the original recipe.