Rich Chicken Paprikash (Print Version)
# Ingredients:
01 -
2 medium-sized yellow onions, chopped finely.
02 -
3 pounds of bone-in, skin-on chicken pieces.
03 -
2 tablespoons of butter or pork fat.
04 -
2 Roma tomatoes, diced and seeds removed.
05 -
2 minced garlic cloves.
06 -
Optional: 1 Hungarian bell pepper, diced.
07 -
3-4 tablespoons of sweet Hungarian paprika.
08 -
1 1/2 teaspoons of sea salt.
09 -
1/2 teaspoon of black pepper.
10 -
2 cups of chicken stock.
11 -
3 tablespoons of regular flour.
12 -
1/4 cup of heavy cream.
13 -
3/4 cup of sour cream, let it sit out to warm up.
# Instructions:
01 -
Melt the butter in a sturdy pot, frying the chicken until golden on every side. Take it out of the pot.
02 -
Cook the onions until soft and golden. Add in the minced garlic and finely chopped tomatoes. Let them cook for a couple of minutes, then remove the pot from the heat to mix in the paprika.
03 -
Put the chicken back and pour in the broth. Cover it up and slowly cook for about 40 minutes until the chicken softens.
04 -
Whisk the flour, sour cream, and heavy cream together. Stir this into the pot and let it cook longer until the sauce thickens up.
05 -
Add the chicken back into the creamy sauce and gently warm everything through before serving.
# Notes:
01 -
Using pork lard gives a more classic taste.
02 -
Go for authentic Hungarian paprika for the best results.
03 -
It’s traditionally eaten with nokedli (small dumplings).