Homemade Chicken Paprikash (Print Version)
# Ingredients:
01 -
2 tablespoons of butter or pork fat.
02 -
3 pounds of skin-on, bone-in chicken parts.
03 -
2 medium yellow onions, chopped small.
04 -
2 cloves of garlic, finely chopped.
05 -
2 Roma tomatoes, diced after removing seeds.
06 -
1 Hungarian pepper, cut into small cubes (if you want).
07 -
3-4 tablespoons of sweet Hungarian paprika.
08 -
2 cups of chicken stock.
09 -
1 1/2 teaspoons of sea salt.
10 -
1/2 teaspoon of ground black pepper.
11 -
3 tablespoons of regular flour.
12 -
3/4 cup of room temp full fat sour cream.
13 -
1/4 cup of heavy cream for whipping.
# Instructions:
01 -
Melt fat in a sturdy pot and sear chicken on each side until brown. Take chicken out.
02 -
Cook onions till golden brown. Toss in garlic and tomatoes, let them cook for 2-3 minutes. Take off heat before adding paprika.
03 -
Put chicken back and pour in stock. Let it bubble gently with lid on for 40 minutes until chicken gets soft.
04 -
Combine flour with both creams. Pour into the pot and cook until sauce gets thick.
05 -
Add chicken back to the thickened sauce and warm through before dishing up.
# Notes:
01 -
For real authentic taste, go with pork fat.
02 -
Don't skimp on the paprika quality.
03 -
Folks usually eat this with nokedli egg noodles.