Paprika Chicken

For the paprika chicken, peel the onion, chop very finely and fry in oil. As soon as the onion has taken on a slight color, add the chicken pieces until they have taken on a slight color.

Stir in 1 tablespoon of the paprika powder and immediately pour in the vinegar and soup, as the paprika powder becomes slightly bitter in the heat. Simmer everything over medium heat with the lid closed for about 20 minutes so that the sauce reduces a bit.

Then remove the chicken pieces and take the pot off the heat briefly. Add the remaining tablespoons of paprika, tomato paste, caraway seeds and marjoram. If necessary, add some more soup, the meat should be at least half covered.

Stir in the cream cheese well with a whisk and season with salt and sugar. Carefully stir in the flour, add the chicken pieces back into the sauce and simmer for another 10-15 minutes. Serve the paprika chicken.

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