Chicken paprikash

Method

1. 1

   Step 1

   Cook the onion (opens in a new tab) gently in the oil in a heavy pot until soft and golden.

   • 10 min
   • medium-low heat
   • Dutch oven / casserole pot (opens in a new tab)

   

2. 2

   Step 2

   Take the pot off the heat and stir in the paprika (opens in a new tab) for 20–30 seconds, until fragrant and the fat turns brick-red (it burns and turns bitter easily), then immediately add a splash of the water.

   • 1 min
3. 3

   Step 3

   Add the chicken, pepper, tomato (opens in a new tab), salt and remaining water. Cover and simmer gently, turning the chicken once, until tender.

   • 40 min
   • low heat

   Food safety: Chicken must reach 75 °C at the thickest point near the bone.

   

4. 4

   Step 4

   Whisk the flour into the sour cream (opens in a new tab) with a ladle of the hot sauce, then stir it into the pot and simmer for 3 minutes without boiling hard.

   • 4 min
   • low heat

   

5. 5

   Step 5

   Serve with noodles or nokedli.