Hungarian Chicken Paprikash

 

2 tablespoons of pork lard, or butter (pork lard is traditionally used)

3 pounds of chicken pieces, bone-in, skin-on (alternatively skinless, boneless pieces)

2 onions, chopped

2 garlic cloves, minced

14oz can of chopped tomatoes

1 red bell pepper, diced

2 tablespoons sweet Hungarian paprika powder

1 tablespoon hot Hungarian paprika powder 

2 cups chicken broth

Salt and pepper to taste

3 tablespoons of flour

1/2 cup sour cream. Alternatively créme fraiche or heavy cream

1. heat the lard in a heavy skillet and brown on all sides. It will finish cooking in the sauce. Transfer to a plate

2. in the same skillet, fry the onions, then add the garlic, tomatoes and bell pepper. Fry for 3 minutes

3. remove skillet from the heat and add the paprika powder, salt and pepper

4. return chicken to the pot, and place it back over the heat. Pour in broth. Chicken should be mostly covered. Bring to a boil, reduce heat, cover and simmer for 40 minutes

5. remove chicken and transfer to a plate

6. mix the sour cream with the flour until you have a paste. Pour mixture to the sauce and whisk to prevent any lumps. Simmer until sauce has thickened. Check seasoning  and return chicken to pot.

7. serve over egg pasta or German Spätzle