Recipe - Mum's Csirke Paprikas (Chicken Paprika)

 MUM's CSIRKE PAPRIKAS. (Chicken Paprika)

Paprikas is pronounced - 'cheerke paap-ree-kysh'

INGREDIENTS

• 2 tablespoons butter or *pork lard 
• 6-8 chicken pieces, *bone-in and skin-on
• 2 medium onions, finely chopped
• 2 cloves garlic, finely minced
• 2 tomatoes, very finely diced (Roma are good)
• 1 Hungarian bell pepper, diced (optional)
• 3-4 tablespoons of quality, genuine imported sweet Hungarian paprika. (this is the secret ingredient)
• 2 cups chicken broth (*homemade preferably - just boil chicken wings and bones for hours with whole onion, salt and peppercorn)
• 1 and half teaspoons sea salt
• half teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 3/4 cup full fat sour cream , room temperature (full fat prevents lumpy cream)
• 1/4 cup heavy whipping cream

• *traditionally used for the best flavour

METHOD :

• Heat the lard in a heavy pot and brown the chicken all over 
• Let the chicken rest on a plate.  In the same oil, add the onions and fry until golden brown.  
• Add tomatoes, garlic and pepper and fry another 2-3 minutes.  
• Remove the pot from the heat and stir in the paprika, salt and pepper (you must remove the pot from heat otherwise the paprika goes bitter)
• 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 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the liquid in the pot, whisking constantly to prevent lumps. 
• Simmer for a couple of minutes until the sauce is thickened - keep stirring. 
• Add salt and pepper to taste. 
• Return the chicken to the sauce and simmer to heat through.

Serve the chicken paprikash with Hungarian nokedli, steamed rice, pasta shells, rigatoni or mashed potato.

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