Authentic Chicken Paprikash

This traditional recipe from my mom is an authetntic Hungarian classic!

Course Main Dishes

Cuisine hungarian

Prep Time 10

Servings -5 servings

Calories 520

Author Judy

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
¼ 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.