Chicken Paprikash

Ingredients

• 8 pieces chicken thighsSubstitute: chicken legs
• 3 large onions
• 3 tbsp Hungarian sweet paprikaSubstitute: sweet paprika
• 250 ml sour creamSubstitute: creme fraiche
• 1 medium green pepperSubstitute: bell pepper
• 1 medium tomato
• 2 tbsp lardSubstitute: butter
• 1 tbsp flourSubstitute: cornstarch

Instructions

1. 1

   Dice onions finely and cook in lard over medium heat until very soft, about 12 minutes.

2. 2

   Remove from heat, stir in paprika quickly, and add a splash of water to prevent burning.

3. 3

   Add chicken pieces, chopped tomato, and sliced green pepper. Season with salt.

4. 4

   Add just enough water to come halfway up the chicken. Cover and simmer 35 minutes.

5. 5

   Remove chicken and whisk flour into sour cream until smooth.

6. 6

   Temper the sour cream mixture with a ladle of hot sauce, then stir back into the pot.

7. 7

   Simmer gently for 5 minutes — never boil or the sour cream will curdle. Return chicken and serve over nokedli (Hungarian egg noodle dumplings).