This traditional recipe from my mom is an authetntic Hungarian classic!
- 2 tbsp lard (sub bacon fat)
- 3 lbs chicken thighs, bone-in
- 2 medium yellow onions, finely diced
- 2 cloves of garlic, minced
- 1 small green bell pepper, finely chopped
- 1 ripe Roma tomato, finely chopped (if not in season sub with 1.5 tbsp of tomato paste)
- 1 tsp ground caraway seeds
- 3–4 tbsp Hungarian paprika (adjust to taste)
- 1.5–2 cups chicken broth (only use enough to barely cover the chicken)
- Salt & pepper to taste
- 1/4 cup sour cream (sub this for dairy-free/paleo)
- 2 tbsp fresh parsley, chopped
- Using a deep, heavy pan (with a lid) heat the lard on medium heat and brown the chicken on all sides. Transfer the chicken to a plate and set aside.
- In the same pan, add the onions and fry until golden brown. Add the garlic, tomatoes pepper, ground caraway seeds and fry another 2-3 minutes. Remove the pan from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered.
- Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 – 60 minutes. The chicken should read an internal temperature of 165 F.
- Remove the pan from the heat and allow to cool slightly before adding the sour cream and gently stiring into the sauce.
- Serve topped with parsley and with a side of gluten-free nokedli, egg noodles or cauliflower rice.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main Dishes
- Cuisine: Hungarian
- Serving Size: 1 serving
- Calories: 520
- Fat: 19.1g
- Carbohydrates: 27.4g
- Fiber: 4.1g
- Protein: 59.8g