Prepare the chicken: Season the chicken thighs with salt and pepper on both sides.
Sear the chicken: In a large pot or Dutch oven, heat the vegetable oil or lard over medium-high heat. Add the chicken thighs, skin-side down if using skin-on, and sear until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
Cook the onions: In the same pot, add the chopped onions and cook over medium heat until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute.
Add the paprika: Reduce the heat to low, then stir in the paprika. Be careful not to burn it, as paprika can become bitter if cooked at high heat for too long.
Add the bell pepper and tomatoes (optional): If using, add the sliced bell pepper and canned tomatoes to the pot, stirring to combine.
Simmer the chicken: Return the chicken thighs to the pot, nestling them into the paprika-onion mixture. Pour in the chicken broth, bring to a simmer, then cover and cook on low heat for about 30-40 minutes, or until the chicken is tender and cooked through.
Make the creamy sauce: In a small bowl, mix the sour cream with the flour until smooth. Temper the mixture by adding a few tablespoons of the hot cooking liquid from the pot, stirring constantly. This prevents the sour cream from curdling. Then, slowly stir the sour cream mixture into the pot, mixing well to combine.
Simmer to thicken: Let the paprikash simmer for another 5-10 minutes, allowing the sauce to thicken slightly. Adjust the seasoning with salt and pepper to taste.
Serve: Serve the Chicken Paprikash hot, garnished with chopped fresh parsley. Traditionally, it’s served over Hungarian nokedli (dumplings), egg noodles, or rice.
This Hungarian Chicken Paprikash is a delightful dish full of rich, comforting flavors, perfect for any night of the week.
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