Instructions:
- Sauté the base:
Heat oil/lard in a large pot. Add onions and cook until golden. - Season with paprika:
Remove from heat briefly (to prevent burning), stir in paprika, then return to heat. - Add chicken:
Place chicken pieces in pot. Season with salt and pepper. Cook until lightly browned. - Add vegetables:
Stir in garlic, peppers, and tomatoes. Cook a few minutes. - Simmer:
Pour in broth/water to just cover chicken. Cover and simmer gently 40–50 minutes, until chicken is tender. - Make creamy sauce:
In a bowl, mix sour cream with flour. Temper with some hot sauce from the pot, then stir mixture back into the pot. Simmer 5 minutes more until sauce is smooth and creamy.
Serving suggestion:
Serve hot with Hungarian nokedli (spaetzle-style dumplings), buttered egg noodles, or even rice. A sprinkle of fresh parsley makes it perfect. 🌿
👉 This dish is creamy, slightly smoky from the paprika, and deeply comforting — a Hungarian classic.
Would you like me to also give you a step-by-step recipe for homemade nokedli dumplings (the traditional side)?