Hungarian Chicken Paprikash Sour Cream Recipe

• 1/2 kg Boneless chicken-breasts, cut in bite sized pieces
• 2 tbsp of Extra virgin olive oil
• 2 Medium onions, diced finely
• 2 tbsp Garlic, minced
• 1/4 Cup sweet hungarian paprika
• 2 Bay leaves
• Salt and pepper to taste
• 1 Can chicken stock
• 1 Can sour cream
• 3 tbsp of flour, mixed with 1/4 cup of ice cold water (to make paste)

• Sauté minced onions in oil until golden.
• Add chicken breasts and cook till brown.
• Add all the ingredients and chicken stock, except sour cream and flour mixture.
• Cover and simmer for 1 hour on low heat.
• Add sour cream and bring back to boil.
• Whisk flour mixture until smooth and add to pan.
• Continue to whisk, until mixture is completely mixed and thickens.
• Immediately remove from heat and put in a serving bowl.
• Hungarian Chicken Paprikash Sour Cream is ready.