👩🍳 Instructions
- Sauté onion:
- In a large pot or deep skillet, heat oil or lard.
- Add the chopped onions and cook over medium heat until soft and golden.
- Add paprika and chicken:
- Remove the pot from heat briefly and stir in the sweet Hungarian paprika to prevent it from burning.
- Return to heat and immediately add chicken pieces. Sear lightly on all sides.
- Add vegetables and simmer:
- Add garlic, chopped tomato, green pepper, salt, and black pepper.
- Pour in chicken broth to almost cover the chicken.
- Cover and simmer for about 45 minutes, or until the chicken is very tender.
- Finish with sour cream:
- In a bowl, mix sour cream with flour (if using), then temper with a few spoonfuls of hot sauce from the pot.
- Stir the mixture back into the stew.
- Simmer uncovered for 5–10 more minutes, until the sauce thickens.
🍽️ Serving Suggestions
- Serve hot over:
- Nokedli (Hungarian dumplings) – most traditional
- Boiled potatoes
- Butter noodles or rice
- Add a sprinkle of fresh parsley for color.
💡 Tips
- Bone-in chicken gives a deeper flavor, but boneless thighs also work.
- Paprika matters! Use fresh, sweet Hungarian paprika for authentic taste.
- Sour cream adds richness — don’t skip it!
Would you like the nokedli (spaetzle) recipe to go with it? Or maybe a dessert pairing suggestion like Somlói Galuska or Dobos Torte?
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