Ingredients
Chicken
- 1.2 kg chicken pieces (thighs and drumsticks)
Aromatic base and spices
- 2 large yellow onions, chopped
- 2 garlic cloves, minced
- 3 tablespoons high-quality Hungarian sweet paprika
- 1 teaspoon hot paprika (optional)
- 2 tablespoons vegetable oil or lard
Liquid and bonding
- 500 ml chicken broth
- 1 tablespoon tomato paste (optional)
- 200 g sour cream (tejföl)
- 1 tablespoon all-purpose flour
Seasoning
- To taste salt and ground black pepper
Instructions
- 1
In a large Dutch oven or pot, heat the oil (or lard) over medium heat. Add the chopped onions and sauté until translucent and very tender, about 8-10 minutes. Remove the pot from the heat.
- 2
Add the sweet paprika (and hot paprika, if using) to the onions. Mix well. Return the pot to low heat, add the chicken pieces, and brown them lightly on all sides for 5 minutes, taking care not to burn the paprika.
- 3
Add the minced garlic, salt, pepper, and tomato paste (if using). Pour in the chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes, or until the chicken is very tender and easily falls off the bone.
- 4
While the chicken is simmering, prepare the sauce: in a small bowl, mix the sour cream with the flour until you obtain a smooth paste without lumps.
- 5
Once the chicken is cooked, remove a few spoonfuls of hot sauce from the dish and gradually stir them into the sour cream mixture to temper the cream and prevent it from curdling.
- 6
Slowly pour the tempered sour cream mixture into the chicken casserole, stirring constantly. Simmer gently for another 5-10 minutes without boiling, until the sauce thickens slightly and becomes creamy.
- 7
Check the seasoning and adjust if necessary. Serve hot, traditionally accompanied by Nokedli (Hungarian spaetzle), wide pasta, or rice.
