Authentic Chicken Paprikash (Paprikás Csirke)

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 1 hour

Ingrédients

2 tablespoons pork lard OR butter (lard is traditionally used and strongly recommended for the best flavor)

3 lbs chicken (thighs/legs), bone-in and skin-on

2 medium yellow onions, very finely chopped

2 cloves garlic, finely minced

3-4 tablespoons quality, genuine imported sweet Hungarian paprika

2 cups quality chicken broth (if using store-bought my favorite brand is Aneto)

3 tablespoons all-purpose flour

3/4 cup full-fat sour cream (room temp, to avoid lumps)

OPTIONAL

2 Roma tomatoes, seeds removed and very finely diced

1 Hungarian bell pepper, diced

1/4 cup heavy whipping cream

Instructions

1. Heat lard in a large Dutch oven. Sear chicken on all sides. Remove.

2. In the same oil, brown onions until golden.

3. Add the garlic and tomatoes (and pepper if using) and fry 2-3 min until slightly soft.

4. Stir in paprika, salt & pepper (paprika becomes bitter if scorched). Immediately return the chicken + add chicken broth until mostly covered. Bring to boil.

5. Once boiling, cover & reduce heat to simmer on med-low for 40 min.

6. Remove the chicken again.

7. In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Slowly add into the sauce, whisking constantly to prevent lumps.

8. Bring it to a simmer for a couple of minutes until the sauce thickens. Add salt and pepper to taste.

9. Return the chicken to the sauce and simmer to heat through.

10. Serve with Hungarian nokedl

Nutrition

• Calories: 516 kcal
• Lipides Totaux: 37 g
• Lipides Saturés: 14 g
• Cholestérol: 148 mg
• Sodium: 744 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 32 g