Sauté onion: Heat oil or lard in a large pot. Cook chopped onion until soft and golden.
Add paprika: Remove the pot from heat, stir in the paprika (to avoid burning it), then return to heat.
Brown the chicken: Add chicken pieces and sear on all sides. Add garlic, tomato, and green pepper.
Simmer: Pour in broth or water just to cover. Season with salt and pepper. Cover and simmer on low for 45–60 minutes, until chicken is tender.
Make the sour cream sauce: In a small bowl, mix sour cream with a spoonful of hot liquid from the pot. For a thicker sauce, stir in flour. Return mixture to the pot and stir gently. Let simmer for 5–10 more minutes (don’t boil after adding sour cream!).
🍽️ Serve With:
Nokedli (Hungarian dumplings)
Egg noodles
Mashed potatoes or rice (if you prefer)
❤️ Pro Tip:
Use real Hungarian sweet paprika (like Szeged or Kalocsa) — it’s the heart of the dish and makes all the difference.
Would you like the nokedli (dumpling) recipe to go with it?
