Hungarian Chicken Paprikash (Paprikás Csirke)

Ingredients:

• 1 kg chicken (thighs or drumsticks recommended)
• 2 tbsp oil or lard
• 2 large onions, finely chopped
• 2–3 tbsp Hungarian sweet paprika
• 2 cloves garlic, minced
• 1 green pepper, chopped (optional)
• 1 tomato, chopped (optional)
• 200 ml sour cream
• 1 tbsp flour (optional, for thickening)
• 150–250 ml water or chicken broth
• Salt and black pepper to taste

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Instructions:

1. Heat oil or lard in a large pot and sauté onions until soft and golden.
2. Remove from heat and stir in the paprika quickly (do not burn it).
3. Add chicken pieces and coat well in the paprika mixture.
4. Return to heat and brown the chicken lightly.
5. Add garlic, pepper, and tomato if using.
6. Pour in water or broth, cover, and simmer for 40–50 minutes until chicken is tender.
7. In a bowl, mix sour cream with flour (optional), then stir into the pot.
8. Cook for another 5–10 minutes until sauce is creamy.
9. Season with salt and black pepper.