Chicken Paprikash

Ingredients: 1000 g chicken 50 g lard 200 g onion 2 tbsp tomato paste 1 tbsp sweet paprika 2 fresh bell peppers 250 ml sour cream 250 ml cooking cream Salt and ground black pepper, to taste Instructions Place the bone-in, skin-on chicken thighs on a baking tray lined with parchment paper. Drizzle with oil and season with salt, sweet paprika, and ground black pepper. Rub the seasonings all over the chicken, then bake at 200°C (400°F) for 15 minutes. Meanwhile, dice the onion and slice the bell peppers into strips. Heat the lard in a large pot. Add the onion and cook until softened. Stir in the sweet paprika and tomato paste, then gradually add about 200 ml of water. Cook the paprika and tomato base until about half of the liquid has evaporated. This creates the perfect base for chicken paprikash. Add the baked chicken thighs to the pot, making sure to pour in all the juices from the baking tray. Add a little more water if needed. If you have chicken broth on hand, you can use it instead of water for even more flavor. Cover and simmer for about 20 minutes. Add the sliced bell peppers and continue simmering until the chicken is tender. Transfer the cooked chicken to a plate. Ladle a scoop of the sauce into a small bowl, stir in the cooking cream, then pour the mixture back into the pot. Ladle another scoop of the sauce into a bowl, mix it with the sour cream, and pour it back into the pot. Let the sauce simmer for a few more minutes. I also added some ground black pepper. Return the chicken to the pot and simmer for another 1–2 minutes. Serve with your favorite side dish and a dollop of sour cream. Enjoy! #ChickenPaprikash #Paprikash #ChickenRecipe #GlutenFree #GlutenFreeRecipe #ComfortFood #Homemade #EasyRecipe #DinnerRecipe #ChickenDinner #FamilyRecipe #TraditionalRecipe #HungarianFood #Cooking #Foodie