Ingredients:
* 2 tablespoons vegetable oil or lard
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 2 pounds chicken pieces (thighs and drumsticks, skin-on)
* 2 tablespoons sweet Hungarian paprika
* 1/2 teaspoon hot Hungarian paprika
* 1 teaspoon Fűszerkeverék seasoning blend
* 1 cup chicken broth
* 1 cup sour cream
* 1 tablespoon all-purpose flour
* Salt and pepper to taste
* Fresh parsley for garnish (optional)
* Cooked egg noodles or dumplings for serving
Instructions:
1. Heat Oil: In a large pot or Dutch oven, heat the vegetable oil or lard over medium heat.
2. Cook Onions: Add the chopped onions and cook until they are soft and translucent.
3. Add Garlic: Add the minced garlic and cook for another minute until fragrant.
4. Brown Chicken: Add the chicken pieces to the pot and brown them on all sides.
5. Add Paprika and Seasoning Blend: Remove the pot from the heat and stir in the sweet Hungarian paprika, hot paprika, and the Fűszerkeverék seasoning blend, ensuring the chicken is well-coated. This step is important to prevent the paprika from burning and becoming bitter.
6. Add Broth: Return the pot to the heat, pour in the chicken broth, and bring the mixture to a simmer.
7. Simmer: Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
8. Make Sauce: In a small bowl, mix the sour cream and flour together until smooth. Slowly stir this mixture into the pot, ensuring it is well-blended.
9. Cook Sauce: Let the sauce cook for another 5-10 minutes, until it thickens.
10. Season: Season with salt and pepper to taste.
11. Serve: Serve hot, garnished with fresh parsley if desired, over a bed of cooked egg noodles or dumplings
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