Traditional Hungarian Chicken Paprikash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons pork lard or butter (lard recommended for authentic flavor)
02 -
3 pounds chicken pieces, bone-in and skin-on
03 -
2 medium yellow onions, very finely chopped
04 -
2 cloves garlic, finely minced
05 -
2 Roma tomatoes, seeds removed and very finely diced
06 -
1 Hungarian bell pepper, diced
07 -
3-4 tablespoons genuine imported sweet Hungarian paprika
→ Sauce Ingredients
08 -
2 cups quality chicken broth
09 -
3/4 cup full fat sour cream, room temperature
10 -
1/4 cup heavy whipping cream
11 -
3 tablespoons all-purpose flour
12 -
1 1/2 teaspoons sea salt
13 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Heat the lard in a large Dutch oven or heavy pot and brown the chicken on all sides. Transfer the chicken to a plate.
02 -
In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove from heat and stir in the paprika, salt and pepper.
03 -
Return the chicken to the pot and add chicken broth. Bring to a boil, cover, reduce heat to medium-low and simmer for 40 minutes. Remove chicken to a plate.
04 -
Stir flour into sour cream/cream mixture until smooth. Whisk this into the sauce and simmer until thickened. Return chicken to sauce and heat through.
# Notes:
01 -
Use genuine Hungarian paprika for authentic flavor
02 -
Ensure sour cream is at room temperature to prevent lumps
03 -
Traditionally served with Hungarian nokedli dumplings