Recipe: Ungarisches Paprikahuhn

We had this dish in Budapest and enjoyed it. Since we like our food spicy, I served eros pista with ours. I will be experimenting with making my own eros pista soon.

Ungarische Huhn, before I added the sour cream

Ungarisches Paprikahuhn, before I added the sour cream to the stew

1 kilogram (a little over 2 lbs) bone-in chicken, skin on
1 onion (chopped)
40 grams (1.4 oz) lard
2 tsp mild paprika
salt
2 peppers (diced)
1 meaty tomato (diced)
1 teaspoon corn starch
400 ml (ca. 1 1/2 C) sour cream

1. Sauté the chopped onion in lard until translucent. Remove pan from stove and sprinkle  the paprika and salt over the onions. Stir to coat.

2. Add the chicken, diced peppers, and diced tomatoes to the seasoned onions and sauté briefly. Cover and simmer for half an hour.

3. Whisk the corn starch into the sour cream. Add the starch/cream mixture to the meat and vegetables, and simmer an additional five minutes on low heat.

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