Be it in a stew, with rice, or as a centerpiece, chicken has become a staple of many cuisines worldwide. This creamy Hungarian stew is extremely easy to make and is absolutely delicious. Traditionally, the chicken is cooked by simmering, but we suggest browning it beforehand.
In a pot, heat lard or butter and brown the chicken on all sides. Remove from pot and let rest.
Sautรฉ the onion in the same pot until fragrant.
Add paprika and salt and pepper to taste and stir.
Return the chicken to the pot and cover it with water. Cook over low heat for 30 minutes. Carefully remove the chicken once cooked.
In a bowl, mix equal parts sour and whipped cream and add flour. Stir until smooth and pour into the paprikash sauce, stirring to avoid lumps. Re-add the chicken to the pot.
Chef's Tip:
Traditionally, paprikash is eaten with a side of small dumplings called "nokedli" in Hungary, but if you donโt want to bother making the dumplings, any store-bought pasta or gnocchi will do.
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