Creamy Hungarian Chicken Dish (Printable Version)
# What You'll Need:
01 -
2 tablespoons butter or pork fat.
02 -
3 pounds skin-on, bone-in chicken pieces.
03 -
2 medium yellow onions, chopped finely.
04 -
2 cloves garlic, finely chopped.
05 -
2 Roma tomatoes, diced after removing seeds.
06 -
1 Hungarian bell pepper, cut into small cubes (if you want).
07 -
3-4 tablespoons sweet Hungarian paprika.
08 -
2 cups chicken stock.
09 -
1 1/2 teaspoons sea salt.
10 -
1/2 teaspoon freshly ground black pepper.
11 -
3 tablespoons regular flour.
12 -
3/4 cup room temperature full fat sour cream.
13 -
1/4 cup heavy cream for whipping.
# Preparation Steps:
01 -
Warm the fat in a sturdy pot and cook chicken bits until browned on each side. Take out the chicken.
02 -
Cook onions till golden brown. Toss in garlic and tomatoes, let them cook for 2-3 minutes. Take off heat before adding your paprika.
03 -
Put chicken back and pour in stock. Let it bubble gently with the lid on for 40 minutes till chicken feels soft.
04 -
Combine flour with both creams. Pour this mix into your pot and let it bubble till it gets thick.
05 -
Add chicken back to the thickened gravy and warm everything up before you dish it out.
# Additional Tips:
01 -
Using pork fat makes it taste most true to tradition.
02 -
Don't skimp on quality, get real Hungarian paprika.
03 -
Folks in Hungary always serve this with little nokedli dumplings.