Heat lard/oil in a large pot or Dutch oven over medium heat.
Brown chicken pieces on all sides, then remove and set aside.
Cook the Onions:
In the same pot, add onions and cook until golden.
Stir in garlic, paprika (remove from heat briefly so paprika doesn’t burn), then quickly add bell pepper and tomato.
Simmer:
Return chicken to pot. Add broth or water just enough to cover chicken halfway.
Season with salt and pepper.
Cover and simmer gently for about 45 minutes, until chicken is tender.
Make the Sour Cream Sauce:
In a bowl, whisk sour cream with flour.
Stir a few spoonfuls of hot cooking liquid into the sour cream to temper it.
Pour mixture back into pot, stirring gently.
Simmer for another 5 minutes, but do not let it boil (to prevent curdling).
🍽️ Serving:
Serve over nokedli (Hungarian dumplings), egg noodles, or rice. Garnish with fresh parsley if you like.
Would you like me to also give you a quick 30-minute weeknight version of this dish (same flavors, faster prep), or do you prefer the fully traditional slow-simmered style?
