Serves 4 people
Prep Time 15 minutes
Cook Time 45 minutes
Ingredients
- 800g chicken thighs, skinless and bone-in
- 2 medium onions (about 300g), finely diced
- 3 tbsp sunflower oil or goose fat (about 45ml)
- 3 cloves garlic (about 10g), minced
- 2 tbsp sweet Hungarian paprika (about 16g)
- 1 tsp hot paprika (about 3g) — optional for heat
- 1 tbsp plain flour (about 8g)
- 500ml chicken stock (hot)
- 2 medium tomatoes (about 200g), peeled and chopped (or 200g chopped tinned tomatoes)
- 2 medium green peppers (about 150g), sliced into strips
- 200ml soured cream
- 1 tsp salt (about 5g)
- Freshly ground black pepper, to taste
Method
- Prepare the base
Heat the sunflower oil in a large, heavy-based pan over a medium heat. Add the onions and cook slowly for about 8–10 minutes until they soften and turn translucent. - Build the flavour
Stir in the garlic and cook for 30 seconds. Remove the pan briefly from the heat, add both paprikas, and stir well to release the aroma without burning the spice. - Thicken the sauce
Sprinkle in the flour and stir until it’s fully absorbed. - Add the liquids and vegetables
Return the pan to the heat, pour in the hot chicken stock, and add the chopped tomatoes and sliced peppers. Stir well to combine. - Cook the chicken
Nestle the chicken thighs into the sauce, season with salt and pepper, cover with a lid, and simmer gently for 35–40 minutes, turning the chicken once halfway through. - Finish with creaminess
Remove the chicken pieces to a warm plate. Stir the soured cream into the sauce, warming it through gently (do not boil). Taste and adjust seasoning if needed. - Serve
Return the chicken to the sauce and serve hot with buttered egg noodles, dumplings, or rice.
Chef’s Note
For a deeper, smokier note, replace 1 tsp of the sweet paprika with smoked paprika — but Hungarian tradition keeps it mostly sweet.