Sauté the onions: In a heavy-bottomed pot or Dutch oven, heat the lard/oil over medium heat. Add chopped onions and cook until golden and soft.
Add paprika: Remove the pot from heat, sprinkle in the paprika, and stir well. Return to heat and mix in garlic.
Brown the chicken: Add chicken pieces and brown lightly on both sides. Season with salt and pepper.
Add tomato and pepper: Stir in the chopped tomato and sliced pepper. Pour in the broth to mostly cover the chicken. Bring to a gentle simmer.
Simmer: Cover and cook for 45 minutes, or until chicken is tender and flavors have melded.
Creamy finish: In a small bowl, mix sour cream with flour (if using). Add a ladle of hot liquid from the pot to temper the cream. Stir the mixture back into the pot. Simmer another 5 minutes without boiling.
🍽️ Traditional Serving Suggestions:
Nokedli (Hungarian dumplings) – similar to German spaetzle
Buttered egg noodles
Or boiled potatoes if you like it rustic
📝 Tips:
Use authentic Hungarian paprika for the deepest, richest flavor.
For a rustic version, skip flour and just stir in the sour cream at the end.
Would you like the nokedli recipe too, so you can make it the traditional way?
