👩🍳 Instructions
- Brown the Chicken:
- Heat oil/lard in a large pan or Dutch oven over medium heat.
- Season chicken with salt & pepper, then brown on all sides. Remove and set aside.
- Cook the Onions:
- In the same pan, add onions and cook until golden.
- Add garlic and cook for 1 minute.
- Add Paprika:
- Remove pan from heat for a moment (so paprika doesn’t burn).
- Stir in paprika until onions are well coated and red.
- Simmer:
- Return chicken to pan.
- Add tomatoes, peppers, and chicken broth.
- Cover and simmer on low for 35–40 minutes, until chicken is tender.
- Make the Creamy Sauce:
- In a bowl, whisk sour cream with flour (if using).
- Temper it by adding a spoonful of hot cooking liquid, whisking until smooth.
- Stir mixture back into the pot. Simmer gently for 2–3 minutes until sauce is creamy.
- Serve:
- Traditionally served with nokedli (Hungarian dumplings, similar to spaetzle), or with egg noodles.
- Garnish with extra sour cream and a sprinkle of paprika if you like.
🍽️ Tip
The key is high-quality Hungarian sweet paprika — it’s what gives this dish its signature flavor and color.
Would you like me to also give you a step-by-step guide for homemade nokedli (Hungarian dumplings) so you can serve it the traditional way?