Sauté the onions: Heat oil or lard in a large pot over medium heat. Add the chopped onions and cook until soft and translucent.
Add paprika (off heat): Remove the pot briefly from heat, stir in sweet Hungarian paprika, then return to the stove immediately — this prevents bitterness and brings out the paprika’s full flavor.
Add the chicken and vegetables: Add chicken pieces, tomato, green pepper, and garlic. Season with salt and pepper. Stir to coat the chicken evenly with paprika and onions.
Simmer: Pour in chicken broth or water until chicken is just covered. Cover and simmer gently for 45–50 minutes, until the chicken is tender and the sauce thickens.
Make the creamy sauce: In a small bowl, whisk sour cream and flour together. Remove the chicken from the pot, stir the sour cream mixture into the sauce, and simmer gently (do not boil!) until smooth and creamy.
Return chicken to sauce: Place the chicken back into the pot, spoon the sauce over it, and warm through.
Serve with:
Nokedli (Hungarian dumplings) — like tiny spaetzle
Or buttered egg noodles, mashed potatoes, or rice
🍽️ Tips:
For a deeper flavor, use half sweet and half hot Hungarian paprika.
Add a dollop of extra sour cream before serving for that authentic, home-style touch.
Garnish with fresh parsley or a sprinkle of paprika for color.
Would you like me to include the homemade nokedli (Hungarian dumplings) recipe to go with it? 🇭🇺
