Csirke Paprikas

Heat the oil or oil in a large, heavy-bottomed pot or Dutch oven over medium heat, add the finely diced onions, and cook slowly for ten to twelve minutes, stirring often, until they are completely soft and translucent but not browned.

Remove the pot from heat and immediately add both the sweet and hot paprika, stirring vigorously for thirty seconds to coat the onions. Adding paprika off heat prevents it from burning, which would make the sauce bitter.

Return the pot to medium heat, nestle the chicken thighs skin-side down into the paprika-coated onions, and cook for four minutes on each side to lightly brown and seal the meat while building the sauce base.

Add the diced green pepper, diced tomato, and chicken broth or water, stirring gently around the chicken to combine. Bring to a gentle simmer, then reduce heat to low, cover, and cook for thirty minutes.

Check the chicken after thirty minutes: it should be fully cooked through with juices running clear when pierced. Remove the chicken to a warm plate and keep covered while you finish the sauce.

In a small bowl, whisk the sour cream and flour together until completely smooth with no lumps, then gradually ladle in half a cup of the hot cooking liquid while whisking to temper the sour cream and prevent curdling.

Pour the tempered sour cream mixture back into the pot, stirring constantly, and simmer over low heat for five minutes until the sauce thickens to a creamy, paprika-red consistency that coats the back of a spoon.

Return the chicken pieces to the sauce, spooning the creamy paprika sauce over each piece, and heat through for two minutes. Serve immediately over freshly made nokedli dumplings or buttered egg noodles.