- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons sweet Hungarian paprika
- 2 teaspoons hot Hungarian paprika
- 1 teaspoon salt, plus 1/2 teaspoon
- 3 tablespoons butter, bacon fat, or lard
- 1 cup finely chopped yellow onion
- 2 teaspoons minced garlic
- 1/2 cup chopped, seeded, peeled tomatoes
- 1 to 1 1/2 cups chicken stock
- 1/2 cup sour cream
- Herbed Spaetzle
- Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.
- Melt the butter in a large saute pan over medium-high heat. Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes. Add the garlic and cook for 30 seconds. Add the chicken and cook, stirring, until golden, about 4 minutes. Add the tomatoes and cook for 1 minute. Add enough stock to cover the chicken and bring to a boil. Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.
- Uncover and add the sour cream. Cook gently until incorporated and warmed through, about 2 minutes. Season, to taste.
- To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.
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