**[Source](https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/#recipe)** **Description**: One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce. **Note**: Last time we had this, it was served over white rice and was quite delicious. ### Timing - Prep Time: 10 mins - Cook Time: 50 mins - Total Time: 1 hr - Servings: 6 ### Ingredients - 2 tablespoons pork lard (or butter) - lard is traditionally used and is recommended for the best flavor - 3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken) - 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 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 ### Instructions - 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). - 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. - 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. - 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](https://www.amazon.com/gp/product/B000NLLG7C?ie=UTF8&camp=1789&creativeASIN=B000NLLG7C&linkCode=xm2&tag=thedargou09-20)** and using [this recipe](https://www.daringgourmet.com/homemade-german-spaetzle/) for the dough**.** --- #### Related #recipes