Name: Chicken Paprikash
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1.2 kg bone-in chicken thighs; 60 ml lard or vegetable oil; 2 piece onion (chopped); 2 tbsp sweet Hungarian paprika; 1 piece bell pepper (diced); 1 piece tomato (diced); 400 ml chicken stock; 1 tbsp plain flour; 200 ml sour cream; salt and black pepper (to taste)

Method

Soften the onion

Cook the onion in the lard until soft and golden.

8 min

Bloom the paprika

Take the pan off the heat and stir in the paprika before it can scorch.

Brown the chicken

Return to the heat, add the chicken thighs skin-side down, and brown lightly.

Add stock and simmer

Add the bell pepper, tomato and chicken stock, cover, and simmer until the chicken is fully tender.

35 min

Thicken the sauce

Whisk the flour into the sour cream, then stir it into the pot and simmer gently until the sauce thickens.

Whisking the flour into the cream first keeps the sauce from curdling when it hits the hot pot.

5 min

Season and serve

Season with salt and pepper and serve over nokedli or egg noodles.

Chicken Paprikash

Ingredients

Method

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