Paprika Chicken

For the paprika chicken, fry the onion in oil until light brown, add the tomato paste and the spices without the paprika and roast lightly, add the paprika powder and immediately pour in the soup and boil well.

Using a blender, finely puree the chicken thighs, freed from skin and bones, in the paprika sauce and cook until tender. After about 20 minutes, check if the meat is already soft.

If it is soft enough, mix well the sour cream with the flour and thicken the sauce with it, possibly add some more soup and cook for another 2-3 minutes.

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