This recipe is a prized family heirloom and I am very excited to share it with you. It was passed down from my dad, from his dad, and so on, for generations of hairy Hungarian men. It has been adapted from Karoly Gundel's recipe, who seems to be the authority on these things.
Chicken Paprikash may not be the prettiest dish you will ever cook, but don't let that stop you. It is excellent with some dripped SCD yogurt or sour cream added to your bowl right before eating.
Vegetable oil (or lard, if you're feeling fancy!)
2 Lbs skinless, boneless chicken breast
1/2 Tbsp paprika
Salt, to taste
SCD dripped yogurt or sour cream
- Dice onions. Heat up lard or vegetable oil in a large pot over medium-low heat. Add onions and cook until they are translucent, sweet, and sticking together. This will take about 20-30 minutes, and you need to stir constantly to ensure they don’t burn.
- Cut chicken into chunks. Raise heat to medium. Add chicken, paprika, and salt to pot, stirring constantly for about 10 minutes.
- When chicken is mostly cooked through, add peppers and tomatoes. Bring heat down to low, cover pot and let cook for about one hour, stirring occasionally. Peppers and tomatoes should break down, forming a thick sauce.
- Ladle serving into bowl, and temper in yogurt or sour cream to taste. ENJOY!