Chicken is a staple in my household. We love Hungarian food and Chicken Paprika is a popular dish of Hungarian origin. It can be served with new potatoes, rice or Hungarian dumplings.
The sour cream thickening mixture adds richness and flavour to the broth.
- 3 - 4 tbsp cooking oil or lard (or a combination of both – this is best!)
- 1 -2 tbsp smoked Hungarian paprika
- 1 large yellow onion, chopped and peeled
- 2 cloves garlic, peeled and crushed
- ½ tsp dill
- 2 medium tomato, diced
- 8 - 10 chicken thighs, skinless
- 1 cup Chicken Stock
- 2 Cubanelle green peppers, seeded and coarsely chopped
- 1 tsp salt
- Freshly ground black pepper (the amount is your taste)
- ½ - 1 cup sour cream
- 3 tbsp all-purpose flour
- In a large stove top skillet or wok, heat cooking oil or lard (or combination) and paprika over high heat.
- Sauté paprika for about 1 minute and add garlic and onion.
- Sauté for a few minutes and add chicken thighs.
- Brown chicken thighs over medium-high heat until caramelized.
- Add remaining ingredients, except the thickening.
- Reduce temperature to a simmer and cover, for approximately 45 minutes to 1 hour, or until all is tender.
- Remove chicken pieces and set aside.
- Mix sour cream and flour well, using a wire whisk.
- Add 1 cup of gravy from the skillet to cream and stir well to avoid lumps. Mix together.
- Stir this mixture into skillet and always stir while it thickens.
- Return chicken into skillet and restore heat.
Note – You can use this recipe for a Veal Paprika by substituting the chicken for 2 1/2 pounds of veal stew meat.
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