I recommend this highly. The changes I made first time out: Store did not have crushed tomatoes in a 15 oz. can, so I used a can of whole tomatoes and crushed them by hand. Sauce came out a little thin, which I attribute to too much tomato juice from this decision. I used one red and one green pepper for appearance.I sauteed them a few minutes before adding the onion to the saute in order to cook them thouroughly, get a little carmelized, because I thought it would taste better, and would do it again, though it about doubles the saute time overall. I added a pinch of garam masala spice, which added an extra note of heat and flavor. I'm also probably one of the few that has both hot and sweet paprika in my pantry, so I used equal amounts of both to equal the 2 tsp in the recipe. I'd also recommend smaller chicken pieces, one inch cubes, maybe, or 2 inch strips to keep things bite size. It had a mild heat, which I like, and not too much for my wife, who doesn't like spicy food. Garam Masala I'm sure is not necessary-it's just something I like and added. A pinch is plenty, whatever you use it for.
Sofia's Chicken Paprikash
Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.