Sauté the onions: Heat the lard or oil in a large pot or deep skillet. Add chopped onions and sauté slowly over medium heat until soft and golden (about 8–10 minutes).
Add paprika: Remove the pot briefly from the heat (to prevent burning the paprika), then stir in the sweet paprika quickly.
Add chicken and vegetables: Add chicken pieces and stir to coat well with the paprika and onion mixture. Add chopped tomato and sliced pepper. Season with salt and pepper.
Simmer: Pour in the broth (or water) to almost cover the chicken. Cover and simmer gently on low heat for about 45–50 minutes, stirring occasionally, until the chicken is tender and the sauce is rich.
Make the sour cream mixture: In a small bowl, whisk together sour cream and flour until smooth.
Thicken the sauce: Remove the chicken pieces and keep warm. Stir the sour cream mixture into the sauce over low heat (do not boil or it may curdle). Cook gently until thickened and smooth, then return the chicken to the pot.
Serve hot: Spoon the creamy paprika sauce over the chicken and serve with Nokedli (Hungarian dumplings) or buttered egg noodles.
🍽️ Tips for the Perfect Paprikash:
Always use high-quality Hungarian sweet paprika — it makes all the difference.
For a smoky note, add a pinch of smoked paprika along with the sweet one.
Don’t rush the onions — their slow caramelization builds the base flavor.
Authentic versions often use whole chicken pieces for richer taste.
🍜 Serving Ideas:
Traditional: with Nokedli (spaetzle-style dumplings)
Comfort twist: with buttered noodles, rice, or even mashed potatoes
Garnish with a dollop of extra sour cream and sprinkle of fresh parsley
Would you like me to include the homemade Nokedli (Hungarian dumplings) recipe next — the classic side that goes perfectly with this dish? 🇭🇺
