Authentic Chicken Paprikash (Paprikás Csirke)

Name: Authentic Chicken Paprikash (Paprikás Csirke)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor)); 3 pounds chicken pieces, bone-in and skin-on; 2 medium yellow onions, very finely chopped; 2 cloves garlic, finely minced; 2 Roma tomatoes, seeds removed and very finely diced; 1 Hungarian bell pepper, diced ((optional) ); 3-4 tablespoons quality, genuine imported sweet Hungarian paprika; 2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth)); or Aneto low sodium chicken broth; 1 1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat)); 1/4 cup heavy whipping cream

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www.daringgourmet.com

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 6

Cost: $6.88 /serving

Author : Kimberly Killebrew

chicken paprikash

Instructions

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Step 1

Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).

Step 2

Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

Step 3

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.

Step 4

Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

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