2 tablespoons olive oil
– 1 large onion, finely chopped
– 4 cloves of garlic, minced
– 2 tablespoons of authentic Hungarian sweet paprika
– 1 teaspoon of smoked paprika (optional for some depth)
– 6 bone-in, skin-on chicken thighs
– 2 red bell peppers, sliced
– 1 large tomato, diced, or 1 cup of canned tomatoes (with juices)
– 1 cup chicken broth
– 1 teaspoon salt (or to taste)
– 1/2 teaspoon freshly ground black pepper
– 1 bay leaf
– 3/4 cup sour cream
– 1 tablespoon all-purpose flour
– Chopped parsley, for garnishing
Directions:
1. Heat the olive oil in a large pot over a medium flame. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, and when it becomes fragrant (about 1 minute), sprinkle in the sweet and smoked paprika. Make sure to keep stirring – the goal is to awaken the paprika’s flavors without burning it.
3. Add the chicken thighs to the pot and brown them on each side for about 3-4 minutes. Don’t worry about cooking them through just yet. They should have a nice paprika-infused color to them.
4. Over the chicken, lay the slices of bell pepper and diced tomato. Pour in the chicken broth, then season with salt and pepper, and add the bay leaf.
5. Bring everything to a simmer, then reduce the heat to low. Cover the pot and let it stew for about 35-40 minutes, or until the chicken is tender and fully cooked.
6. In a bowl, whisk together the sour cream and flour until smooth. Gradually ladle some of the cooking liquid into the sour cream mixture to temper it, then stir this mixture into the pot. Cook for an additional 5-10 minutes on low heat until the sauce thickens.
7. Taste for seasoning, adjust if necessary, and remove the bay leaf before serving.

2 tablespoons olive oil
– 1 large onion, finely chopped
– 4 cloves of garlic, minced
– 2 tablespoons of authentic Hungarian sweet paprika
– 1 teaspoon of smoked paprika (optional for some depth)
– 6 bone-in, skin-on chicken thighs
– 2 red bell peppers, sliced
– 1 large tomato, diced, or 1 cup of canned tomatoes (with juices)
– 1 cup chicken broth
– 1 teaspoon salt (or to taste)
– 1/2 teaspoon freshly ground black pepper
– 1 bay leaf
– 3/4 cup sour cream
– 1 tablespoon all-purpose flour
– Chopped parsley, for garnishing
Directions:
1. Heat the olive oil in a large pot over a medium flame. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, and when it becomes fragrant (about 1 minute), sprinkle in the sweet and smoked paprika. Make sure to keep stirring – the goal is to awaken the paprika’s flavors without burning it.
3. Add the chicken thighs to the pot and brown them on each side for about 3-4 minutes. Don’t worry about cooking them through just yet. They should have a nice paprika-infused color to them.
4. Over the chicken, lay the slices of bell pepper and diced tomato. Pour in the chicken broth, then season with salt and pepper, and add the bay leaf.
5. Bring everything to a simmer, then reduce the heat to low. Cover the pot and let it stew for about 35-40 minutes, or until the chicken is tender and fully cooked.
6. In a bowl, whisk together the sour cream and flour until smooth. Gradually ladle some of the cooking liquid into the sour cream mixture to temper it, then stir this mixture into the pot. Cook for an additional 5-10 minutes on low heat until the sauce thickens.
7. Taste for seasoning, adjust if necessary, and remove the bay leaf before serving.