Eating out or takeout has become increasingly more expensive due to recent inflation. So have groceries, but you can still make a healthy fresh meal on a budget. This Hungarian Chicken Paprikash costs about $5 per plate.

Hungarian Chicken Paprikash

2 pounds whole chicken legs
3 tablespoons vegetable oil
I onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
3 tablespoons Hungarian sweet paprika
1 ½ cup chicken stock
¾ cup sour cream
Salt and pepper to taste
2 tablespoons cornstarch
4 tablespoons water
8 ounces wide egg noodles

Season chicken legs with salt, pepper and Hungarian paprika.
In a Dutch oven, heat up the oil over medium heat.
Add in your chicken legs, skin side down and brown on both sides for 4 minutes each.
Place chicken on a plate, set aside. To the pan add in your onions and sauté until lightly browned.
Add in your bell peppers and sauté until soft.
Add in your garlic and cook until fragrant, about a minute.
Add in your tomato paste and stir to combined and cook for a few minutes.
Sprinkle in your Hungarian sweet paprika, mix well.
Pour in your chicken stock and bring to a low simmer, then add your chicken legs back in, cover and cook for approximately 30-40 minutes.
Uncover and place chicken back on a plate.
Place sour cream in a small bowl and slowly whisk in 1 cup of the sauce to temper the sour cream so that it does not curdle when adding into sauce.
Mix the tempered sour cream into the pan and to incorporate.
Add salt and pepper to taste. Mix the cornstarch with the water to make a slurry and whisk into sauce and bring to a simmer.
Add the chicken legs back in and simmer on low for 5 minutes.
Serve over egg noodles, cooked according to package.