Chicken paprikash

I bought a nice Hungarian paprika recently for a recipe. Then I realized that I really didn't understand how to use paprika as a spice and what it really tastes like when it's the dominant flavor. I have tended to use it casually because it's there.

I was flitting around the cooking blogs I read looking for some sort of large, slow-cooked meal I could make and have leftovers for lunches for the week when I came across a description of chicken paprikash. I took the liberty of making my own hybrid of several recipes I found on the internet. The attempt is documented above. I used chicken thighs with bones, but I removed the skins. Aesthetically, I think I should have mixed the sour cream in prior to serving, but it tasted just fine anyway. The Wikipedia article mentions an interesting alternative for a vegetarian version using mushrooms. I'll try that or perhaps use tempeh next time. The sum total of all organic ingredients (except the Hungarian paprika, sadly), was about $12 for enough for two dinners and four lunches. Very tasty and filling for about $2 a meal!