Hungarian Chicken Paprikash

Instructions

1. 1

   Season the chicken pieces generously with salt and pepper. Heat oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides, about 3-4 minutes per side, working in batches if needed. Remove chicken and set aside.

2. 2

   Reduce heat to medium and add the diced onions to the pot. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.

3. 3

   Remove the pot from heat and stir in both sweet and hot paprika, coating the onions thoroughly. This prevents the paprika from burning and becoming bitter. Add the diced bell pepper and chopped tomatoes, stirring to combine.

4. 4

   Return the pot to medium heat and pour in the chicken broth. Nestle the browned chicken pieces back into the pot, partially submerging them in the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-35 minutes until chicken is cooked through and tender.

5. 5

   Remove the chicken pieces to a serving platter and keep warm. In a small bowl, whisk together the sour cream and flour until smooth. Slowly ladle about 1/2 cup of the hot cooking liquid into the sour cream mixture, whisking constantly to temper it.

6. 6

   Reduce heat to low and slowly pour the tempered sour cream mixture back into the pot, stirring continuously. Cook gently for 3-4 minutes until the sauce thickens slightly. Do not boil or the sauce will curdle. Taste and adjust seasoning with salt and pepper.

7. 7

   Return the chicken to the pot and coat with the sauce. Serve immediately over wide egg noodles, spaetzle, or with crusty bread. Garnish with fresh chopped parsley.