Chicken Paprikash Hungarian (Print Version)
# Ingredients:
01 -
2 medium onions, chopped super fine.
02 -
2 tablespoons butter or pork fat.
03 -
3 lbs bone-in, skin-on chicken pieces.
04 -
2 minced garlic cloves.
05 -
3-4 tablespoons of sweet Hungarian paprika.
06 -
3 tablespoons regular flour.
07 -
1/2 teaspoon ground black pepper.
08 -
1 Hungarian bell pepper (optional), chopped small.
09 -
2 Roma tomatoes, diced and seeds removed.
10 -
2 cups chicken stock.
11 -
1 1/2 teaspoons sea salt.
12 -
1/4 cup thick whipping cream.
13 -
3/4 cup full-fat sour cream at room temperature.
# Instructions:
01 -
Melt butter in a sturdy pot, brown chicken both sides, then take it out.
02 -
Sauté onions till golden. Toss in garlic, then tomatoes, and cook for a couple of minutes. Take off heat and add paprika.
03 -
Add chicken and pour in broth. Cover and cook slowly for 40 minutes until super soft.
04 -
Combine flour with sour cream and whipping cream. Add mix to the pot and simmer until the sauce thickens up.
05 -
Toss the chicken back into the thickened sauce. Warm it all up, then serve hot.
# Notes:
01 -
Stick with lard for an extra traditional taste.
02 -
Don’t skip authentic Hungarian paprika—it’s key.
03 -
Typically eaten alongside nokedli, a kind of homemade dumpling.