Paprikash Chicken

I got this recipe from my brother-in-law, who got it while serving his mission in Hungary. I like it because it’s easy, cheap, and yummy!

1 medium onion, diced
1-3 cloves minced garlic
1 T. olive oil
½ tsp. salt
½ tsp. vegeta (Hungarian seasoning—it’s tough to find, so I’ll give you some if you’re interested!)
2 Tablespoons paprika
2 15 oz cans crushed tomatoes
1 15 oz can diced tomatoes
4-6 chicken drumsticks (or however many you want—it doesn’t matter! You could use breasts or thighs if you’d like, but try to use bone-in, it works better than boneless for this recipe)
1-2 C. chicken broth
2-3 sliced hungarian sweet peppers

Saute onion, peppers, and garlic in olive oil over medium heat. Take off heat and make a paste with the paprika, salt, and vegeta. Coat drumsticks in the paste. Put back on heat. Add tomatoes and chicken broth. Add another teaspoon vegeta and salt and pepper to taste. Let simmer with lid about 30-45 minutes.

Serve over any kind of noodles, or else make your own:

1 C. flour
2 eggs
Add water to make it a consistency between pancake batter and bread dough. Drop by scant teaspoons into boiling water and cook for 5-10 minutes. These are not the kind of noodles we’re used to, they’re kind of like little dumplings. They look ugly, but they taste good!