Brown the chicken – Heat lard/oil in a large pot. Season chicken with salt and pepper, then brown pieces on all sides. Remove and set aside.
Prepare the base – In the same pot, sauté onions until golden. Remove from heat briefly, stir in the paprika (to prevent burning), then return to low heat.
Add vegetables – Stir in garlic, bell pepper, and tomatoes. Cook until softened.
Simmer – Return chicken pieces to the pot, pour in chicken stock, cover, and let simmer gently for 40–50 minutes, until chicken is tender.
Make the sauce creamy – Mix sour cream with flour in a small bowl. Temper it by stirring in a few spoonfuls of hot cooking liquid. Slowly add this mixture back to the pot, stirring until the sauce thickens.
Finish & serve – Taste and adjust seasoning with salt and pepper.
Serving Suggestion:
Traditionally served with nokedli (Hungarian dumplings) or wide egg noodles. A dollop of extra sour cream on top makes it perfect.
Would you like me to also include a quick recipe for nokedli dumplings, so you can serve it the authentic way?
