CHICKEN PAPRIKAS
Cooking the paprika with the onions mellows the spice and brings out its aromatic sweetness. Serve atop buttered egg noodles.
2 chickens (each 2 1/2 pounds), cut into 8 serving pieces each
2 tablespoons lard
2 onions, finely chopped
2 tablespoons sweet Hungarian paprika
4 ripe plum tomatoes, peeled and finely diced
1 red bell pepper, stemmed, seeded, and finely diced
1/2 cup chicken broth
Salt, to taste
1/2 cup sour cream
1 tablespoon all-purpose flour
1. Rinse the chicken pieces well and pat dry. Snip off wing tips and remove any excess fat.
2. Heat the lard in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 to 15 minutes. Do not brown. Sprinkle with the paprika and cook, stirring, for 1 minute.
3. Add the chicken, tomatoes, bell pepper, and broth. Season with salt and stir to combine. Bring to a boil; reduce the heat to medium-low, and simmer covered for 50 minutes, stirring occasionally. Do not let the sauce boil.
4. When the chicken has cooked for 50 minutes, remove the pieces to a bowl. Cook the sauce uncovered over medium heat for 10 minutes to reduce it slightly.
5. In a small bowl, whisk the sour cream and flour together. Pour 1/4 cup of the hot sauce into the sour cream and whisk until smooth. Whisk the sour cream back into the rest of the sauce. Adjust the seasonings to taste.
6. Return the chicken pieces to the pot and cover them well with the sauce. Heat through gently over low heat. Do not let the sauce boil. Serve immediately.
6 to 8 portions
