Hungarian Paprika Chicken

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It’s about a year ago that I visited Hungary. What a beautiful place Budapest was, and the food! Well, it’s a bit of a dream for me. Everything is cooked in lard, nothing is particularly healthy and you aren’t scowled upon if you don’t have a single vegetable on your plate. Here’s a delicious recipe for one of their best dishes. Hungarian paprika is best for this so try and hunt it down.

RECIPE:

INGREDIENTS:

1 1/2 kg chicken thighs and breasts mixed (cut into big chunks)
50g lard (or butter)
2 onions (finely chopped)
2 green capsicums (seeded and sliced)
1 heaped tablespoon paprika
salt & pepper
2 tomatoes (quartered)
1 tablespoon flour
1/2 cup sour cream

DIRECTIONS:
Heat the lard/butter in a lidded pan over a medium heat, fry the onions gently with a little salt for 3-4 minutes until soft. Add 1/2 of the capsicums and fry gently for a further 3-4 minutes until soft. Add the paprika stir once and add 1/2 cup warm water and stir. Add the chicken pieces and stir well. Add the tomato and a little pepper. Bring to a simmer, then reduce the heat to low and gently simmer for 30 minutes (adding a little water after 15 minutes if neccessary).
Mix the sour cream with the flour and a tablespoon water, turn up the heat to medium and tip the mixture into the pan. Add the rest of the capsicums and stir well until the sauce is hot again and starts to thicken. Simmer for 5 more minutes before serving.

SERVING:
If we’re being authentic, the Hungarians would probably dollop some cream over it and maybe a side of roast pork fat for good measure. We however, ate it with pasta and it was pretty good.

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