Heat oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until soft and golden (about 8–10 minutes). This base is key to the flavor!
2. Add the Chicken & Paprika
Remove the pot briefly from heat. Stir in the paprika (to avoid burning it), then immediately add the chicken pieces. Return to heat, season with salt and pepper, and sear the chicken on all sides.
3. Add Garlic, Tomato, and Bell Pepper
Stir in the garlic, tomato, and optional bell pepper. Cook for a couple of minutes until softened.
4. Simmer
Pour in chicken broth or water just to barely cover the chicken. Bring to a simmer, then cover and cook on low for 35–40 minutes until chicken is tender and cooked through.
5. Make the Sour Cream Mixture
In a small bowl, whisk sour cream with flour (if using) to prevent curdling. Slowly add a few spoonfuls of the hot broth to the mixture to temper it, then stir it into the pan.
6. Final Simmer
Let the dish simmer for another 5–10 minutes uncovered, stirring gently, until the sauce thickens slightly. Do not boil once sour cream is added.
🍽 Serve With:
Nokedli (Hungarian dumplings)
Buttered egg noodles, rice, or mashed potatoes
A crisp green salad or pickles on the side
👩🍳 Tips:
Use good-quality Hungarian paprika — it makes all the difference.
You can also make this with boneless thighs, but bone-in gives deeper flavor.
For a slightly richer version, add a splash of heavy cream with the sour cream.
Would you like the nokedli (Hungarian dumplings) recipe to go with it?
