Prepare chicken – Pat chicken dry and season lightly with salt and pepper.
Cook onions – Heat lard/oil in a large pot or Dutch oven. Add onions and cook slowly until golden brown (about 10 minutes).
Add paprika – Remove pot from heat briefly (to prevent burning paprika). Stir in sweet Hungarian paprika and garlic. Mix well.
Add chicken & vegetables – Return pot to heat. Add chicken pieces, tomato, and bell pepper. Stir to coat in paprika mixture.
Simmer – Pour in chicken broth, cover, and simmer on low for 45 minutes, until chicken is tender.
Make sour cream sauce – In a small bowl, whisk sour cream with flour until smooth. Temper with a few spoonfuls of hot liquid from the pot, then stir back into the sauce.
Finish – Simmer gently (do not boil) for another 5 minutes until thickened. Taste and adjust seasoning.
🍽️ Serving:
Traditionally served with Nokedli (Hungarian dumplings) or egg noodles, and a dollop of extra sour cream on top.
Would you like me to also give you the homemade Nokedli dumpling recipe to serve it the authentic Hungarian way?
