Ingredients
- 2 garlic (cloves finely chopped)
- 1 onion (chopped)
- 280 gr tomatoes (chopped)
- 240 ml water
- 120 ml sour cream
- 16 ml wine vinegar (red)
- 16 ml canola oil
- 10 gr paprika
- 7 gr parsley (finely chopped)
- 4 gr sugar
In a 3 litre pot, over low heat, heat oil. Saute onion about 5 minutes until onion is translucent; add garlic. Increase heat and add chicken; cook about 5 minutes, stirring, until outside looks cooked. Add paprika, tomatoes, 1 cup water, vinegar and sugar. Stir, turn down heat slightly; cover and simmer abut 20 minutes. Let cool slightly and stir in sour cream, parsley and salt to taste. Serve over Poppy Seed Noodles and Horseradish, Dill & Walnut Spinach.
