This is the recipe I’ve been using for years for Paprikash. (a.k.a. Paprikás Csirke / paprika hendl) In respose to the current hype, I figured I’d share it with you all. Makes 6 servings.

Ingredients

• Oil, butter or lard – 2 tablespoons
• Chicken thighs, deboned & skin-on – 2 ½ to 3 pounds
• Onions, thinly sliced – 2 (or 3 if small)
  
• Hungarian sweet paprika – ¼ cup
• Korean chili flakes – 2 teaspoons
• Pastry flour – 2 tablespoons
• Poultry stock, unsalted – 1 ½ cups
• Red bell peppers, diced – 2
• Salt and pepper – to taste
• Sour cream – 1 cup
• Lemon juice (optional) – 1 tablespoon

Directions

1. Heat the oil over medium-high flame in a large cast iron skillet. Add the chicken skin-side down and brown until skin is crispy, about 7 minutes. Remove to a board, and cut into bite-size pieces.
2. Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and beginning to brown. Stir in the paprika and flour and cook for 1 to 2 minutes.
3. Whisk in the stock in portions, breaking up any lumps. Add the browned chicken pieces, bell peppers. and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.
4. Stir in the sour cream and lemon juice if using. Adjust seasoning and reheat over low flame. Serve hot with noodles or gnocchi.

Variations

• Mushrooms can be added with the stock.
• Kosher version: Instead of sour cream, use 50% more flour and 33% more lemon juice. For passover use potato starch instead of flour.