Optional Side:
- Egg noodles (Nokedli or Spaetzle), rice, or mashed potatoes
Instructions
- Brown the Chicken
Heat oil or lard in a large skillet or Dutch oven over medium heat. Season the chicken with salt and pepper, and sear on both sides until golden brown. Remove the chicken and set aside. - Sauté Onions and Garlic
In the same skillet, sauté the chopped onions until soft and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute. - Add Paprika and Veggies
Remove the skillet from the heat briefly (to prevent the paprika from burning). Stir in the sweet paprika and smoked paprika (if using), mixing well. Add the diced tomato and green bell pepper, and return the skillet to medium heat. - Simmer the Chicken
Place the chicken pieces back into the skillet. Pour in the chicken broth or water, ensuring the chicken is partially submerged. Cover and simmer over low heat for 30-40 minutes, or until the chicken is tender and fully cooked. - Prepare the Sauce
In a small bowl, whisk together the sour cream, flour, and water until smooth. Gradually add a few spoonfuls of the hot cooking liquid to the sour cream mixture to temper it, then slowly stir it into the skillet. - Finish the Dish
Simmer the sauce gently for another 5-10 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning with salt and pepper if needed. - Prepare the Side
Serve the Chicken Paprikash over egg noodles, rice, or mashed potatoes for a hearty meal.
Tips
- Paprika Matters: Use high-quality Hungarian paprika for the most authentic flavor.
- Creaminess: If you prefer a creamier sauce, add an extra dollop of sour cream.
- Make-Ahead: This dish tastes even better the next day as the flavors deepen.
Enjoy this classic Hungarian delight—perfect for family dinners or a cozy night in