Hungarian Chicken Dish (Print)
A comforting Hungarian meal with juicy chicken in a smooth, paprika-flavored sauce. Best served with soft nokedli dumplings.
# Ingredients:
→ Main Ingredients
01 -
3 pounds bone-in, skin-on chicken pieces
02 -
3-4 tablespoons authentic sweet Hungarian paprika
03 -
1 Hungarian bell pepper, chopped into small pieces
04 -
2 Roma tomatoes, deseeded and cut very fine
05 -
2 medium-sized yellow onions, chopped super fine
06 -
2 cloves garlic, minced into small bits
07 -
2 tablespoons butter or pork lard (use lard for true flavor authenticity)
→ Sauce Ingredients
08 -
3 tablespoons regular flour
09 -
3/4 cup full fat sour cream, make sure it's not cold
10 -
1/4 cup heavy cream
11 -
2 cups good-quality chicken broth
12 -
1 1/2 teaspoons salt (preferably sea salt)
13 -
1/2 teaspoon fine black pepper, freshly ground
# Steps:
01 -
Melt the lard in a deep pot or Dutch oven, then sear the chicken until golden all over. Take the chicken out and set it aside on a plate.
02 -
Fry onions in the same pot until they turn golden. Toss in the garlic, tomatoes, and, if using, the pepper. Cook for 2-3 minutes, turn off heat, and mix in paprika, salt, and pepper.
03 -
Add the chicken back into the pot and pour in the broth. Let it boil, turn the heat to medium-low, cover it up, and let it cook for about 40 minutes. Then remove the chicken.
04 -
Combine the flour with the cream/sour cream mixture and stir until smooth. Add it into the pot, and let the sauce simmer until it gets thicker. Return chicken to the pot, stir gently, and warm it all up.
# Notes:
01 -
Go for authentic Hungarian paprika for the best taste
02 -
Room-temp sour cream is key to avoid curdling
03 -
Pair it with nokedli dumplings, a classic accompaniment