Hungarian Chicken Paprikash
Tender braised chicken in a velvety paprika-sour cream sauce, served over egg noodles or dumplings.
Ingredients
- 3 lbs bone-in chicken thighs
- 2 large onions, diced
- 3 tbsp sweet Hungarian paprika
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tbsp flour
- 3 tbsp lard or oil
- Salt, pepper
- Egg noodles for serving
Instructions
-
1
Season chicken and brown in lard in a Dutch oven, 4 minutes per side. Remove.
-
2
Cook onions until soft, 8 minutes. Remove from heat, stir in paprika immediately (off-heat prevents burning).
-
3
Return to heat. Add bell pepper and tomatoes, cook 3 minutes. Return chicken with broth.
-
4
Cover and simmer 35-40 minutes until chicken is tender.
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5
Whisk flour into sour cream. Temper with hot sauce, then stir back into the pot. Simmer gently 5 minutes (don't boil). Serve over egg noodles.
