Sauté the onions: In a large pot or Dutch oven, heat the lard (or oil) over medium heat. Add chopped onions and cook slowly until soft and golden — about 8–10 minutes. (Don’t rush this step — it builds the flavor base!)
Add paprika: Remove the pot from heat for a few seconds (so the paprika doesn’t burn). Stir in Hungarian sweet paprika, coating the onions evenly.
Add chicken and vegetables: Place the chicken pieces into the pot and stir to coat with the paprika mixture. Add the sliced pepper, chopped tomato, salt, and pepper. Pour in enough broth (or water) to cover about two-thirds of the chicken.
Simmer gently: Cover and simmer on low heat for 45–50 minutes, turning the chicken occasionally, until it’s tender and the sauce is rich and flavorful.
Make the creamy sauce: In a bowl, whisk the sour cream and flour until smooth. Remove the chicken pieces and keep warm. Slowly whisk the sour cream mixture into the sauce while stirring constantly (keep the heat low so it doesn’t curdle).
Finish and serve: Return the chicken to the pot and warm gently without boiling. Adjust salt and pepper to taste.
Serve hot: Spoon over Nokedli (Hungarian dumplings), buttered noodles, or boiled potatoes. Garnish with a swirl of sour cream and a sprinkle of fresh parsley. 🌿
🍽️ Tips for Perfect Paprikash:
Use authentic Hungarian sweet paprika — it gives that deep red color and rich aroma.
Don’t brown the paprika! Always remove from heat before adding it.
Some cooks add a spoon of tomato paste or a few drops of lemon juice to balance the flavor.
🍜 Serving suggestion:
With homemade Nokedli (spaetzle-like dumplings) or buttered egg noodles
Add a simple cucumber salad with sour cream and dill on the side — very Hungarian!
Would you like me to include the Nokedli (Hungarian dumplings) recipe next, so you can make the full authentic plate together? 🇭🇺🍽️
