Hungarian Chicken Paprikash (Paprikás Csirke)

Ingredients

• 2 lbs (900 g) chicken thighs and drumsticks
• 2 tbsp vegetable oil or lard
• 1 large onion, finely chopped
• 2 tbsp sweet Hungarian paprika
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tomato, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) sour cream
• 1 tbsp all-purpose flour

Instructions

1. Heat the oil in a large pot over medium heat. Sauté the onion until soft and golden.
2. Remove the pot from the heat and stir in the paprika.
3. Add the garlic, bell pepper, tomato, and chicken pieces. Season with salt and pepper.
4. Pour in the chicken broth and bring to a simmer.
5. Cover and cook for 40–45 minutes, or until the chicken is tender.
6. In a small bowl, mix the sour cream and flour until smooth.
7. Stir a few spoonfuls of the hot sauce into the sour cream mixture, then return it to the pot.
8. Simmer gently for 5 minutes, stirring occasionally. Do not boil.
9. Serve hot over Hungarian dumplings (nokedli), egg noodles, or mashed potatoes.