Instructions:
- Brown chicken: Season chicken with salt & pepper. In a large pot or Dutch oven, heat oil/lard and brown chicken pieces on all sides. Remove and set aside.
- Onion base: In the same pot, sauté onions until golden. Add garlic and cook briefly.
- Paprika magic: Remove pot from heat (important so paprika doesn’t burn). Stir in paprika, coating onions evenly.
- Build sauce: Add tomato and bell pepper. Return chicken to the pot, pour in broth, cover, and simmer gently 45–50 minutes, until chicken is tender.
- Creamy finish: In a bowl, mix sour cream with flour (to prevent lumps). Stir into the hot sauce, simmer 5 more minutes until thickened and velvety. Adjust seasoning.
- Serve: Traditionally with nokedli (Hungarian dumplings), or buttered egg noodles. Garnish with parsley.
✨ Tips & Variations:
- Use good Hungarian paprika — it makes the dish truly authentic.
- Some families make it spicier with more hot paprika or a little fresh chili.
- If you want extra richness, stir in a small knob of butter at the end.
Ashley, do you want me to also drop a shortcut 30-minute weeknight version of Paprika Chicken (with boneless chicken breast/thighs) so you can whip it up quickly?