Chicken Paprikash
4 cups shredded chicken
1 Spanish onion, cut in half and thinly sliced
½ cup sour cream
2 tablespoons olive oil
2 tablespoons smoked paprika
⅛ teaspoon balsamic vinegar
3-4 pinches of salt
4-6 grinds of fresh cracked pepper
Heat a heavy-bottomed pan over medium-high heat and add the olive oil.
When the oil is shimmering, add in the onion. Add a pinch of salt, stir, and cover. Cook for 10-12 minutes, stirring occasionally. The onion is cooked when tender and lightly browned.
Add the shredded chicken.
Add the sour cream and smoked paprika. Stir to incorporate well.
Add the drops of balsamic vinegar, salt (to taste) and pepper.
Stir, taste, and adjust your seasonings. Stir and taste again.
Serve hot, topped with extra sour cream, and enjoy!
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