Hungarian Paprika Chicken with Potatoes

 Ingredients

1 kg chicken thighs or chicken pieces

500 g baby potatoes, peeled

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons Hungarian sweet paprika

1 teaspoon hot paprika (optional)

2 tablespoons vegetable oil or lard

1 large tomato, chopped

1 green bell pepper, chopped

500 ml chicken stock

150 g sour cream

1 tablespoon flour

Salt and black pepper, to taste

1 teaspoon caraway seeds (optional)

Fresh parsley, chopped

Instructions

Heat the oil in a large pot and sauté the onion until soft and golden.

Remove the pot briefly from the heat and stir in the Hungarian paprika. This prevents the paprika from burning.

Add the chicken, garlic, tomato, and bell pepper. Season with salt, pepper, and caraway seeds.

Pour in the chicken stock, cover, and simmer for about 30 minutes.

Add the baby potatoes and continue cooking for 20–25 minutes, until the chicken and potatoes are tender.

Mix the sour cream with the flour and a few spoonfuls of the hot sauce. Stir this mixture back into the pot.

Simmer gently for another 5–7 minutes until the sauce becomes creamy and slightly thick.

Sprinkle with fresh parsley and serve hot.

Serving suggestion: Serve with crusty bread, Hungarian cucumber salad, or traditional nok

edli (Hungarian dumplings