Authentic Chicken Paprikash (Paprikás Csirke) - The Daring Gourmet

Large

or butter, lard is traditionally used and we strongly recommend it for the best flavor

bone-in and skin-on, this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken

medium, very finely chopped

finely minced

seeds removed and very finely diced

diced, optional

quality, genuine imported

quality, if using store-bought my favorite brand is Aneto

room temperature, important to avoid lumps, be sure also to use full fat