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Step 1: Brown the Chicken

Heat the lard or oil in a large Dutch oven over medium-high heat.

Brown the chicken pieces for 3–4 minutes per side until lightly golden.

Transfer the chicken to a plate.

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Step 2: Cook the Onions

Reduce the heat to medium.

Cook the onions for 8–10 minutes, stirring occasionally, until soft and golden.

Add the garlic and cook for another minute.

Remove the pot from the heat and stir in the Hungarian sweet paprika and optional hot paprika.

This prevents the paprika from burning and becoming bitter.

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Step 3: Simmer the Chicken

Return the pot to the heat.

Add:

• Bell pepper
• Tomato

Cook for 5 minutes.

Return the browned chicken to the pot.

Pour in the chicken broth.

Cover and simmer over low heat for 40–45 minutes, or until the chicken is tender and fully cooked.

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Step 4: Finish the Sauce

In a bowl, whisk together:

• Sour cream
• Flour

Gradually whisk in a few spoonfuls of the hot cooking liquid to temper the mixture.

Slowly stir it back into the pot while stirring continuously.

Simmer gently for 5 minutes until the sauce becomes smooth and creamy.

Do not let the sauce boil after adding the sour cream.

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Step 5: Serve

Transfer the Chicken Paprikash to serving plates.

Spoon plenty of the creamy paprika sauce over the chicken.

Garnish with freshly chopped parsley.

Serve immediately.

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Traditional Hungarian Serving Suggestions

Chicken Paprikash is traditionally served with:

• Homemade Nokedli (Hungarian dumplings)
• Buttered egg noodles
• Mashed potatoes
• Steamed rice
• Fresh cucumber salad (Uborkasaláta)
• Rustic country bread

Finish your meal with Hungarian Dobos Torte or Chimney Cake (Kürtőskalács).

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Expert Tips

• Use authentic Hungarian sweet paprika for the richest flavor and vibrant color.
• Bone-in chicken creates a deeper, more flavorful sauce.
• Add paprika off the heat to preserve its sweetness.
• Temper the sour cream before adding it to prevent curdling.