1.5kg chicken (bone in, skin on. I use Maryland)
2 tablespoons pork lard or duck fat
2 brown onions (finely diced)
2 cloves minced garlic
1 tin diced tomatoes
1 bell pepper or chilli if you prefer
4 tablespoons Hungarian paprika
2 cups chicken broth/stock
3 tablespoons plain flour
3/4 cup sour cream
1/4 cup thick whipping cream
- Preheat oven to 160 degrees Celsius
- Heat up lard/duck fat and fry seasoned chicken
- Remove chicken, cook onion and garlic until soft
- Add bell pepper/chilli and tomatoes
- Stir in paprika and chicken stock
- Add chicken back in and transfer to oven for 45-50 minutes. If you don’t have an oven, just do it on low over the stovetop
- In a bowl, sift flour into sour cream. Mix in whipping cream until it is smooth
- Remove chicken from sauce and stir in the cream mixture until it is smooth and well mixed. Keep heating the sauce until it is thickened if not already
- Put the chicken back in and serve with rice
