Ingredients
2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor) (NYT: 50/50 butter/oil)
3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken)
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced (15 oz crushed tomatoes)
1 Hungarian bell pepper, diced (optional)
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups Aneto 100% All-Natural Chicken Broth (our most favorite chicken broth)
or Aneto low sodium chicken broth
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 (important to avoid lumps; be sure also to use full fat)
1/4 cup heavy whipping cream
Directions
1
(NYT: pre heat oven to 400F)
Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic (and pepper if using) (NYT and flour and cook for 4-5 minutes), and tomatoes and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
(NYT: add broth/tomatoes, whisk until smooth)
2
Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes (NYT: cook in oven for 25-30 minutes). Remove the chicken and transfer to a plate.
3
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
4
Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.