Paprikás Csirke (Chicken Paprikash)

By winefoot

Ingredients

• 1/4 cup lard or canola oil
• 1 (3–4-lb.) chicken, cut into 8 pieces
• Kosher salt and freshly ground black pepper, to taste
• 1 large yellow onion, minced
• 3 tbsp. Hungarian sweet paprika, plus more for garnish
• 2 cups chicken stock
• 2 plum tomatoes, cored, seeded, and cut into 1" pieces
• 1 Italian frying pepper, stemmed, seeded, and cut into 1" pieces
• 1/2 cup sour cream, for serving

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Melt lard or heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside. Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes. Return chicken and its juices to the pan. Add stock, tomatoes, and Italian frying pepper; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until chicken is fully cooked, about 30 minutes. Transfer chicken and sauce to a serving platter; spoon sour cream over top and garnish with more paprika.