In a large pot or Dutch oven, melt the butter and oil over medium heat.
Sear the chicken pieces on both sides until golden brown. Remove and set aside. 🍗✨
🧅 Step 2: Make the Flavor Base
In the same pot, add chopped onions. Cook on low–medium heat until soft and golden (about 10–12 minutes).
Add garlic and stir for 30 seconds.
Remove from heat briefly and stir in the paprika — this keeps it from burning and going bitter. 🌶️❤️
Add the tomato and chopped pepper (if using). Return to heat.
🍲 Step 3: Simmer the Chicken
Place the chicken back into the pot.
Pour in enough broth or water to almost cover the chicken.
Bring to a gentle simmer. Cover and cook for 30–40 minutes, until the chicken is tender and juicy. 🕰️🍗
🤍 Step 4: Finish with the Creamy Paprika Sauce
In a small bowl, mix the sour cream with the flour until smooth.
Temper it: slowly stir in a ladle of the hot cooking liquid to prevent curdling.
Stir the sour cream mix back into the pot. Simmer uncovered for 5–10 minutes until the sauce thickens and becomes silky. It should be smooth, rich, and full of paprika flavor. Taste and adjust salt if needed!
🍽️ To Serve:
Serve hot over:
🥚 Buttered egg noodles
🥟 Traditional Hungarian nokedli (spaetzle)
🍚 Rice (if that’s your style!)
Top with a dollop of sour cream, a sprinkle of fresh parsley, and a dusting of paprika for flair. 🎀✨
💡 Ashley’s Tips:
Use authentic Hungarian sweet paprika — it makes a world of difference!
Want it spicier? Add a pinch of hot paprika or cayenne.
This dish gets even better the next day, so don’t be afraid to make it ahead. 🙌
Would you like a recipe for homemade nokedli (Hungarian dumplings) to go with it too? I can add that as a bonus! 🥰
