Hungarian Chicken Paprikash

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Hungarian Chicken Paprikash (Csirkepaprikás)

Ingredients

• 1 kg (2.2 lb) chicken pieces (thighs/drumsticks preferred)
• 2 tbsp oil or lard
• 2 large onions, finely chopped
• 2 tbsp sweet Hungarian paprika
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 green bell pepper, chopped (optional)
• 1 tomato, chopped (or ½ cup canned tomatoes, optional)
• 2 cloves garlic, minced (optional)
• 1 cup chicken broth or water
• ¾ cup sour cream
• 1 tbsp all-purpose flour (optional, for thickening)

Instructions

1. Heat oil/lard in a pot over medium heat. Add onions and sauté until soft and lightly golden.
2. Remove from heat, stir in paprika (don’t burn it).
3. Add chicken, salt, pepper, bell pepper, tomato, and garlic. Return to heat and mix well.
4. Pour in broth to just cover the chicken. Cover and simmer gently 35–45 minutes, until tender.
5. Mix sour cream with flour (if using). Stir a little hot sauce into it, then add back to the pot.
6. Simmer 5–10 minutes until creamy. Adjust seasoning.

Serve with: nokedli (dumplings), egg noodles, or mashed potatoes.