Cleveland, where i live, is known for its eastern European heritage and cuisine, and chicken paprikash was a staple for me growing up. here is a simple recipe that i use when i cook chicken paprikash, i thought you guys might be interested!

Haradoshin's Chicken Paprikash

Ingredients -
- At least 4 chicken breasts (or 3 large cans of already cooked white meat chicken.) if you want more chicken, you can add it freely.
- 2 cups chopped onion
- 16 oz sour cream
- butter
- olive oil
- 2 tablespoons of paprika (i use Hungarian spicy paprika, you can use the sweet version too if you want)
- salt
- 2 teaspoons all-purpose flour
- 2 cups chicken stock
- minced garlic
- red pepper flakes
- white wine/sake
- noodles or rice (your preference, a traditional recipe calls for spaetzel)

1. if you are using uncooked breasts, cube them to whatever size preference you wish, and cook them on med/high heat in a skillet with some olive oil. when they are cooked, set aside.
2. in that same skillet, toss in a good cube of butter and some minced garlic and start cooking the onions. you dont want to brown them, just cook them until they are translucent.
3. when the onions are done, season them with your paprika and salt, and pour the chicken stock in. give it a good stir, and turn up the heat until the mixture boils.
4. while the mixture is waiting to boil, grab your flour and whisk it into your sour cream until the two are more or less blended.
5. as soon as your pan boils, turn it down to simmer and put the sour cream flour mixture into the skillet. stir well, you will see the color change from a deep red to a rosy pink.
6. at this time, add your chicken (either the chicken you cooked in step 1, or the canned chicken.) mix it around well so its coated in the sauce.
7. since i wanted to add a little flavor, i added about a 1/3 of a cups of sake (you can use white wine.) i also added a dash of red pepper and a bit of black pepper too.

the brussel sprouts in the picture are simple. trim 'em, cut them in half, coat them in salt, pepper, and olive oil, and cook the flat side down on a lined cookie sheet in the oven at 400 degrees F for approx. 30 minutes. i used about a pound and a half of sprouts for me and my two room-mates.

thats it! the recipe is super flexible, so you can always add some mushrooms or peppers if you fancy them. experiment with it, the creamy sauce is awesome on a cold winter night!

enjoy c: