“I like adding recipes from different cultures to the cookbook. So when I got some nice Hungarian paprika, I thought I’d give the classic Chicken Paprikash a try. I did modify this a bit by adding some smoked paprika as well. You’ll likely want to fry the chicken is something other than lard, but I highly recommend you stick with it. You’ll get a much better flavor that way.” – April Ferre
- 2 Tablespoons Lard or Butter
- 3 Pounds Bone-In, Skin-On Chicken Pieces Legs & Thighs Preferred
- Salt & Pepper
- 2 Medium Onions Finely Chopped
- 2 Cloves Garlic Finely Minced
- 14 Ounces Petite Diced Tomatoes
- 3 to 4 Tablespoons Paprika Half Sweet Hungarian & Half Smoked
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Pepper
- 2 Cups Chicken Broth
- 3/4 Cup Sour Cream
- 1/4 Cup Heavy Cream
- 3 Tablespoons Flour
- Heat the lard in a heavy pot. Generously salt and pepper chicken and brown on all sides. Transfer to a plate.
- In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes and fry another 2 to 3 minutes. Remove the pot from the heat and stir in paprika, salt and pepper. Be careful not to burn the paprika as it will become bitter if scorched.
- Return the chicken to the pot and place it back over the heat. Pour in chicken broth. The chicken should be mostly covered. Bring to a boil, then cover and reduce heat to medium low. Simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, combine sour cream, heavy cream and flour. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring to a simmer for a couple minutes until the sauce is thickened. Add any additional salt and pepper to taste.
- Return the chicken to the sauce and simmer to heat through. Traditionally, this is served with Hungarian nokedli (similar to German spaetzle.) Alternatively, serve with fresh cooked noodles.
2020 Adapted Recipe – April Ferre – Adapted from the Daring Gourmet