Ingredients:

• 2 tablespoons pork lard (or butter; lard is recommended for the best flavor)
• 3 pounds chicken pieces (bone-in, skin-on for traditional flavor; boneless/skinless can also be used)
• 2 medium yellow onions, finely chopped
• 2 cloves garlic, minced
• 2 Roma tomatoes, seeds removed and finely diced
• 1 Hungarian bell pepper, diced (optional)
• 3-4 tablespoons quality Hungarian paprika (sweet)
• 2 cups chicken broth (preferably a high-quality brand like Aneto)
• 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 to avoid lumps)
• 1/4 cup heavy whipping cream

Instructions:

1. Brown the Chicken:
   In a large Dutch oven or heavy pot, heat the pork lard (or butter) over medium heat. Brown the chicken pieces on all sides, then transfer them to a plate.
2. Cook the Vegetables:
   In the same pot, add the finely chopped onions and sauté until golden brown. Add the minced garlic and diced tomatoes (and bell pepper, if using) and cook for another 2-3 minutes.
3. Add Paprika:
   Remove the pot from heat. Stir in the paprika, salt, and pepper. Be careful not to burn the paprika as it can become bitter.
4. Simmer the Chicken:
   Return the chicken to the pot and pour in the chicken broth. The chicken should be mostly covered by the broth. Bring the mixture to a boil, then cover, reduce the heat to medium-low, and simmer for 40 minutes. After simmering, remove the chicken from the pot and place it on a plate.
5. Make the Creamy Sauce:
   In a small bowl, whisk the flour into the sour cream and heavy cream to form a smooth paste. Gradually stir the cream mixture into the sauce, whisking continuously to avoid lumps. Bring to a simmer for 2-3 minutes, allowing the sauce to thicken. Taste and adjust seasoning with additional salt and pepper if needed.
6. Finish the Dish:
   Return the chicken to the pot and let it simmer in the sauce until heated through.
7. Serve:
   Serve the Chicken Paprikash with Hungarian nokedli (dumplings similar to German spaetzle). You can make nokedli using a spätzle scraper and this dough recipe for the perfect pairing.  

Notes:

• The dish is best served with Hungarian nokedli, which can be made from a simple dough and scraped into boiling water using a spaetzle scraper.
• For an authentic taste, it’s recommended to use pork lard, but butter is an acceptable alternative if preferred.

Nutrition