Chicken Paprikash with Pasta

 Chicken paprikas (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikash preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine.The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.
The édes nemes (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor^. Sometimes olive oil and sweet red or yellow peppers and a small amount of tomato paste are used. The dish bears a "family resemblance" to goulash, another paprika dish.
The dish is traditionally served with "dumpling-like boiled egg noodles" (nokedli), a broad noodle similar to the German spätzle.Other sides that it may be served with include tagliatelle (boiled ribbon noodles), rice or millet.

 Ingredients:

1 lb chicken breasts - cut big cubes
1 medium onion
4 glove of fresh garlic
1 medium tomato - I use cherry tomato
1 sweet pepper
4 spoon sour cream
2,5 spoon corn starch
Spices: Salt, Black Pepper, Paprika, Cumin, Nutmeg, Bay Leaves
3-4 cups water
Pasta / egg noodles
Oil

I put the onions, salt, oil and fry together.

When the onion is glassy I put the spices: 1 spoon paprika, 1 pinch of pepper,
1 bay leave, 1 small pinch of cumin and nutmeg.
I put the veggies too.
I fill with 1 cup water.

Put the chicken and boil when the meat is cooked and we have good and thick gravy.
We replaced the water constantly!

I mix the corn starch with 5 spoon water and add the sour cream.
Put in the stew and boil together to 1015 minutes, when it's thick.

We cook the pasta and serve with the delicious 'Paprikash'.

 We can serve with sour cream,  pepper, tomato what ingredients we put earlier.
I decorate with some paprika and parsley!

 Enjoy!!!!