Name: Hungarian Chicken Paprikash
Ingredients: 3 pounds bone-in, skin-on chicken pieces (or, for a lighter/faster version, boneless, skinless thighs are great); 2 tablespoons olive oil or other neutral flavored cooking oil (lard is traditional); Salt and pepper, to taste; 2 yellow onions, diced; 2 Hungarian bell peppers, diced (these are available in most American supermarkets); 1 or 2 Roma tomatoes, seeded and diced (optional; traditionally, Paprikash doesn’t call for tomatoes, but I like them); 4 garlic cloves, minced or grated; ¼ cup Hungarian paprika; 2 cups chicken stock; ¾ cup sour cream, at room temperature (or plain yogurt, for a lighter option); ¼ cup milk (heavy cream for traditional); 3 tablespoons flour (use cornstarch for gluten-free)

Hungarian Chicken Paprikash

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A classic, supremely tasty Hungarian paprika-based stew built on fragrant, earthy paprika, lots of onions, sour cream, and juicy chicken pieces.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

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3 pounds bone-in, skin-on chicken pieces (or, for a lighter/faster version, boneless, skinless thighs are great)
2 tablespoons olive oil or other neutral flavored cooking oil (lard is traditional)
Salt and pepper, to taste
2 yellow onions, diced
2 Hungarian bell peppers, diced (these are available in most American supermarkets)
1 or 2 Roma tomatoes, seeded and diced (optional; traditionally, Paprikash doesn’t call for tomatoes, but I like them)
4 garlic cloves, minced or grated
1/4 cup Hungarian paprika
2 cups chicken stock
3/4 cup sour cream, at room temperature (or plain yogurt, for a lighter option)
1/4 cup milk (heavy cream for traditional)
3 tablespoons flour (use cornstarch for gluten-free)

Serving suggestion: egg noodles or roasted potatoes

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Instructions

Add the oil to a large, lidded, deep-sided skillet set over med-high heat. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken very well on both sides, until golden and crispy; about 4 to 5 minutes per side for skin-on chicken, and 2 to 3 minutes per side for boneless/skinless.
Transfer the chicken to a plate or tray for now.
Drain the chicken fat from the pan and return to the stove (not a traditional step, but this really reduces the heaviness). Reduce the heat to medium. Add another drizzle of oil, followed by the onions, bell peppers, and chopped tomato(es). Season lightly with salt and pepper, and cook until tender; about 5 minutes.
Add the garlic and paprika to the pan and cook for about 30 seconds, stirring. Add the stock, stir to mix.
In a bowl, stir together the sour cream, milk and flour, creating a thick paste of sorts. Whisk this mixture into the pan, ensuring that you don’t have any lumps (that’s why you use room temp yogurt). Slide the chicken back into the pan, so the pieces are mostly submerged in the gravy.
Put the lid on the pan and let everything simmer over low heat until the chicken is cooked through and very tender; about 45 – 50 minutes for bone-in, and 20 – 25 minutes for boneless. I like to let the dish cool for 10 minutes before serving, so I can skim off any fat that rises to the top as it rests. This also allows the sauce to thicken up just a little bit.
Garnish if you like, and serve with noodles or potatoes.

Find it online: https://mykitchenlittle.com/2021/03/04/lighter-hungarian-chicken-paprikash/