This is a great recipe - to add taste to the chicken, I salt the chicken and let it rest for at least an hour before cooking time. Chicken thighs are the best. Also, you can start with the onions, add a little water to them and no butter, cover the pot and cook them for 10-12 minutes. The onions will be translucent and you don't need the oil or butter. I also add a heaping Tablespoon of Penzy's Hungarian Sweet Paprika at this point. Then add the chicken. To give it a kick in flavor, I add a 14 oz can of diced tomatoes and green chilies and some cut up bell or other type of sweet pepper. This will add enough liquid that you won't need to add maybe 1/4 cup water. Once the cooking is done. Serve the Paprikas over the nokedli with a dallop of sour cream instead of putting it into the sauce. It tastes great even without the sour cream and the calories will be less. The nokedli can be made using a spetzel maker. My husband is Hungarian and these are the ways my family have made this dish our tradition.
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This is a great recipe - to add taste to the chicken, I salt the chicken and let it rest for...