Classic Chicken Paprikash (Print Version)
# Ingredients:
01 -
3 pounds skin-on, bone-in chicken pieces.
02 -
2 tablespoons butter or pork lard.
03 -
2 medium-sized yellow onions, chopped finely.
04 -
2 cloves garlic, finely minced.
05 -
3-4 tablespoons sweet Hungarian paprika.
06 -
1 Hungarian bell pepper, diced (optional).
07 -
2 Roma tomatoes, diced and seeded.
08 -
2 cups chicken stock.
09 -
1/2 teaspoon freshly ground black pepper.
10 -
1 1/2 teaspoons coarse sea salt.
11 -
1/4 cup whipping cream.
12 -
3/4 cup sour cream at room temperature.
13 -
3 tablespoons regular all-purpose flour.
# Instructions:
01 -
Melt lard in a pot and sear chicken pieces until golden on all sides. Take them out and set aside.
02 -
Saute the onions until golden colored, then toss in garlic and tomatoes. Let it cook for a couple of minutes, then remove it from the heat to stir in the paprika.
03 -
Put the chicken back in the pot, pour in the stock, and cover. Let it simmer gently for 40 minutes until it's tender.
04 -
Blend together the sour cream, flour, and whipping cream. Stir this mixture into the pot and simmer until the sauce thickens up.
05 -
Add the chicken back into the sauce, letting it warm through before serving.
# Notes:
01 -
Authentic flavor shines when using pork lard.
02 -
Hungarian paprika is key for original taste.
03 -
Pair traditionally with nokedli (small dumplings).