Easy Chicken Paprikash
One of the most famous and beloved of all Hungarian dishes.
2 tablespoons pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor) We used OLIVE OIL.
3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken) WE USED CHICKEN BREAST
2 medium yellow onions, very finely chopped
1 Hungarian bell pepper, diced (optional)
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 – 3 tablespoons all-purpose flour
3/4 cup full-fat sour cream
Music: Smile by www.bensound.com
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