Authentic Chicken Paprikash (Paprikás Csirke)

Food memories are my favorite kind. Last week I was back home in Chicago over my late fathers birthday. 

To celebrate my mom taught me how to make his favorite dish that we aways would have on his birthday when I was a kid. 

Chicken paprikash is an hungarian dish that is pretty simple, a little time consuming and full of food memories for me. The smell of it cooking brought me right back to my great grandmas kitchen and it tasted like home. We were working with my great grandmas cryptic directions and still want to work out a few kinks in my kitchen but the recipe below is pretty darn close. 
chicken paprikash recipe

We served with nokedli (a hungarian spetzel) but would also be great with dumplings or mashed potatoes. A light bodied red will work great with paprika!
Whats your favorite food memory? 

3 tbsp lard
1 whole chicken cut into various pieces and patted dry
2 onions chopped
6 garlic cloves roughly chopped
1/4 cup hungarian paprika
2 tsp salt
1/2 tsp pepper
2 cups chicken broth
8 oz sour cream
3 handfuls of flour ( about a cup and a half)

1: in a large pot melt lard over medium high, brown chicken on all sides about 3 minutes per side. Set chicken aside.
2: Add onion to put and simmer until translucent stirring often. Add garlic and stir until fragrant. About 1 -2minutes

3: in a small bowl add paprika, salt and pepper. Add water to make a paste. Take pot off heat and stir in paprika paste. (Paprika will turned bitter if burned). Return chicken back to pot. Top with chicken broth, and water until covered. Return to heat. Bring to a simmer and turn heat down to medium low. Cover and cook for 40-60 minutes

4: add water to flour to make a slurry. Remove chicken from pot sauce when starting to fall apart from the bone. Add sour cream and flour slurry. Increase heat and bring to a simmer. Reduce sauce until thickened. Add chicken back to pot
5: Spoon chicken and plenty off sauce over spetzel, nokedlior mashed potatoes.
6: Serve with a big glass of light bodied red

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