Easy Hungarian Chicken Paprikash🇭🇺.

Instructions:

1. Prepare the base:
   • Heat oil/butter in a large pot.
   • Sauté onions until soft and golden (8–10 min).
   • Add garlic, stir briefly.
2. Add paprika:
   • Remove pot from heat (important so paprika doesn’t burn).
   • Stir in paprika until onions are coated.
3. Cook chicken:
   • Return pot to medium heat. Add chicken pieces, season with salt & pepper. Brown lightly on all sides.
4. Build the sauce:
   • Add peppers and tomatoes. Stir.
   • Pour in chicken broth. Cover and simmer 35–40 minutes, until chicken is tender.
5. Finish with sour cream:
   • In a small bowl, whisk sour cream with flour (to prevent curdling).
   • Stir a few spoonfuls of hot sauce into sour cream mixture, then gently stir back into pot.
   • Simmer on low for 2–3 minutes (don’t boil).
6. Serve hot:
   • Spoon over nokedli, noodles, or rice. Garnish with parsley + a dollop of sour cream.

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✨ Tips:

• Use authentic Hungarian paprika for the best flavor (sweet, smoky, and rich).
• Bone-in chicken gives the sauce more depth.
• If you love creamy sauce, add a splash of heavy cream with the sour cream.

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Would you like me to also include a step-by-step guide to making nokedli dumplings, so you can enjoy Chicken Paprikash the truly Hungarian way? 🇭🇺