Instructions:
- Prepare the base:
In a large pot, heat lard or oil. Add chopped onions and sauté until golden and soft. - Paprika step (most important):
Remove the pot from heat briefly, stir in the sweet paprika (and hot paprika if using). Stir quickly so it doesn’t burn, then return to low heat. - Add chicken:
Place chicken pieces in the pot, coating them with the paprika-onion mixture. Season with salt and pepper. - Vegetables:
Add garlic, green pepper slices, and chopped tomatoes. Stir everything well. - Simmer:
Pour in broth or water to nearly cover the chicken. Cover the pot and let simmer gently for about 45 minutes to 1 hour, until the chicken is tender. - Finish with sour cream:
In a bowl, mix sour cream with flour to form a smooth paste (if thickening). Slowly stir some hot sauce from the pot into the sour cream to temper it, then mix it back into the stew. Let it simmer another 5 minutes, but don’t boil vigorously after adding sour cream.
Serving:
- Traditionally served with Nokedli (Hungarian dumplings) or buttered egg noodles.
- Garnish with a spoonful of extra sour cream and a sprinkle of fresh parsley if desired.
👉 The secret is quality Hungarian paprika—it makes all the difference in depth and sweetness of flavor.
Would you like me to also give you the authentic Hungarian Nokedli dumpling recipe to go with it? ðŸ‡ðŸ‡º