🍳 Instructions:
- Sauté the onion: Heat oil/lard in a large pot. Add onions and cook until golden.
- Add paprika & garlic: Remove from heat briefly (so paprika doesn’t burn). Stir in sweet and hot paprika, then add garlic.
- Cook the chicken: Add chicken pieces, season with salt and pepper, and return pot to heat. Brown lightly.
- Add tomato & pepper: Stir in tomato and bell pepper. Pour in chicken broth, cover, and simmer for 35–40 minutes, until chicken is tender.
- Make the creamy sauce: In a small bowl, mix sour cream with flour until smooth. Temper with a few spoonfuls of hot sauce from the pot, then stir mixture back into the stew. Simmer gently for 5–10 minutes (don’t let it boil hard).
- Adjust seasoning and serve hot.
🍽️ Serving:
Traditionally served with nokedli (Hungarian dumplings) or buttered egg noodles. A side of cucumber salad with sour cream pairs perfectly.
Would you like me to also give you the authentic nokedli (dumpling) recipe to go with this Chicken Paprikash?