Instructions

1️⃣ Sauté the Onions

• Heat oil in a large pan or Dutch oven.
• Add onions and cook until soft and golden.
• Add garlic and sauté 30 seconds.

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2️⃣ Add Paprika & Chicken

• Remove pan from heat momentarily (to avoid burning paprika).
• Stir in sweet paprika (and smoked paprika if using).
• Add chicken pieces and coat evenly with the paprika-onion mixture.
• Season with salt and pepper.

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3️⃣ Simmer

• Pour in chicken broth to cover about halfway.
• Bring to a gentle boil, then reduce heat and simmer 30–40 minutes until chicken is cooked through and tender.
• Optional: sprinkle flour over the sauce and stir to thicken slightly.

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4️⃣ Add Sour Cream

• Remove pan from heat.
• Stir in sour cream until creamy and smooth.
• Taste and adjust salt & pepper.

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5️⃣ Serve

• Sprinkle with fresh parsley.
• Serve with dumplings (Nokedli), egg noodles, rice, or mashed potatoes.

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🌟 Tips for Authentic Flavor

• Always use good Hungarian sweet paprika — it’s the star.
• Don’t boil after adding sour cream, or it may curdle.
• For a richer sauce, add a small knob of butter at the end.

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If you want, I can also give you a slow-cooker version that’s “set it and forget it,” perfect for busy nights while keeping it authentic.

Do you want me to do that?