Chicken Paprikash Hungarian (Print Version)
# Ingredients:
01 -
2 Roma tomatoes, diced and seeds removed.
02 -
3 cups chicken, cut into pieces with the bone and skin.
03 -
3 tablespoons all-purpose flour.
04 -
1/2 teaspoon ground black pepper.
05 -
1 Hungarian bell pepper, chopped into pieces (optional).
06 -
2 yellow onions, medium-sized, chopped finely.
07 -
3/4 cup sour cream, at room temperature and full fat.
08 -
1/4 cup heavy cream.
09 -
3-4 tablespoons Hungarian paprika, sweet.
10 -
2 garlic cloves, chopped finely.
11 -
2 cups chicken stock.
12 -
1 1/2 teaspoons sea salt.
13 -
2 tablespoons butter or pork lard.
# Instructions:
01 -
Melt butter in a sturdy pot and lightly cook the chicken until browned. Set chicken aside.
02 -
Cook tomatoes, garlic, and onions together until golden. Remove from the heat and mix in the paprika.
03 -
Put the chicken back in the pot, pour in broth, and cover the pot. Let it cook gently for about 40 minutes or until the chicken gets tender.
04 -
Whisk heavy cream and sour cream with the flour, then pour into the pot. Stir and cook until it thickens.
05 -
Add the chicken into the creamy sauce and warm it up completely before serving.
# Notes:
01 -
To get the best flavor, use lard instead of butter.
02 -
Genuine Hungarian paprika will make the dish special.
03 -
Traditionally paired with soft nokedli dumplings.