Creamy Paprika Chicken Dinner (Print Version)
# Ingredients:
01 -
2 tablespoons butter or pork fat.
02 -
3 pounds skin-on, bone-in chicken parts.
03 -
2 medium yellow onions, chopped small.
04 -
2 cloves garlic, finely chopped.
05 -
2 Roma tomatoes, diced after removing seeds.
06 -
1 Hungarian bell pepper, cut into small cubes (if you want).
07 -
3-4 tablespoons sweet Hungarian paprika.
08 -
2 cups chicken stock.
09 -
1 1/2 teaspoons sea salt.
10 -
1/2 teaspoon black pepper.
11 -
3 tablespoons regular flour.
12 -
3/4 cup room temperature full fat sour cream.
13 -
1/4 cup heavy whipping cream.
# Instructions:
01 -
Warm the fat in a sturdy pot and get chicken golden on each side. Set chicken aside.
02 -
Cook onions till they turn golden brown. Toss in garlic and tomatoes, let them cook 2-3 minutes. Take off heat before adding paprika.
03 -
Put chicken back and pour in stock. Let it bubble gently with lid on for 40 minutes until chicken feels soft.
04 -
Blend flour with the sour cream and heavy cream. Mix into the pot and let it bubble until it gets thick.
05 -
Add chicken back to the thickened sauce and warm everything up before you serve it.
# Notes:
01 -
Using pork fat makes the dish taste more authentic.
02 -
Don't settle for anything but real Hungarian paprika.
03 -
People in Hungary usually eat this with nokedli dumplings.