🌶️ Chicken Paprikash

4 servings · prep 15 min · cook 45 min

Ingredients

• 8 chicken thighs
• 2 onions
• 3 tbsp sweet Hungarian paprika
• 1 tsp hot paprika
• 2 tbsp lard or butter
• 1 bell pepper
• 1 tomato
• 500 ml chicken stock
• 200 ml sour cream
• 1 tbsp flour
• Salt, pepper

Method

1. Brown the salted chicken skin-side down, set aside. Keep the rendered fat.
2. Soften the onions in that fat for 10 min over low heat.
3. TAKE THE PAN OFF THE HEAT before adding the paprika: above 130°C it turns bitter in seconds. That is the classic mistake with this dish.
4. Return to the heat, add the pepper, tomato and stock, put the chicken back and simmer 35 min covered.
5. Whisk the flour into the cream, stir in a ladle of hot sauce then pour it all back: tempered cream will not split.
6. Reheat without boiling and serve with nokedli (little dumplings) or steamed potatoes.

Adapted from Food Wishes (YouTube)

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