Hungarian Chicken Paprikas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the duck fat in a wide, heavy-bottomed pot. Add the very finely chopped onion and sauté over medium heat, stirring frequently, until translucent and almost mushy. Don’t let it brown—just soften it!

Step 2

When the onion is nice and soft, add the diced tomatoes, the bell peppers, the garlic, and the sliced hot peppers. Sauté everything together for another 5 minutes, until the vegetables have softened slightly.

Step 3

Remove the pot from the heat. Sprinkle the red paprika over the onion base, stir quickly, then immediately pour in about half a deciliter of water.

Step 4

Return it to the heat and add the chicken thighs. Turn the meat thoroughly so that the paprika-infused fat coats it evenly, and sear over high heat for a few minutes until the chicken turns white all over.

Step 5

Pour in just enough water to cover the meat halfway to three-quarters of the way up. Season generously with salt and grind fresh black pepper over it.

Step 6

Reduce the heat to low, cover the pot, and simmer gently for 45–50 minutes. Occasionally give the pot a gentle shake or turn the meat over, but don’t stir too vigorously so the chicken thighs stay intact. It’s ready when the meat is tender and almost falls off the bone.

Step 7

Once the meat is tender, prepare the roux. In a small bowl, mix the sour cream and flour until completely smooth. Scoop out 2–3 tablespoons of the hot, paprika-spiced sauce and stir it into the flour-sour cream mixture.

Step 8

Remove the pot from the heat, and carefully pour the sour cream mixture into the sauce while continuously but gently shaking or stirring the contents of the pot.

Step 9

Return it to the heat and simmer uncovered over medium heat for another 5–8 minutes. During this time, the raw flour taste will cook off, the sauce will thicken beautifully, and it will take on that characteristic velvety, orange-hued paprika color.