Chicken Paprikas Omama Vargyas

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• 8 -10 pieces chicken parts (wings not recommended, slice breast halves into 2 pieces)
• 2 tablespoons lard
• 2 large cooking onions, diced medium
• 1 pinch caraway seed
• 2 tablespoons sweet hungarian paprika
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 medium green bell pepper (stem and seeds removed)
• 2 cups sour cream

Recipe

• 1 preheat a large dutch oven over medium low heat.
• 2 stir in lard until melted then add chopped onions and caraway seed.
• 3 saute until onions are translucent and soft.
• 4 add sweet hungarian paprika and continue stirring for 1 minute.
• 5 add chicken parts, salt, pepper, and green pepper.
• 6 stir gently until all chicken parts are coated with paprika mixture.
• 7 cover dutch oven with lid; reduce heat to simmer, and cook stirring occasionally for 90 minutes.
• 8 remove dutch oven from heat and allow to cool slightly.
• 9 remove and reserve chicken pieces to a large bowl discarding as much skin as possible.
• 10 discard green pepper.
• 11 pour sour cream into a medium size bowl.
• 12 using a sieve, gradually strain pan juices and stir into sour cream being sure to press contents of the sieve to extract as much "puree" as possible. stir until blended.
• 13 return chicken parts to the dutch oven and cover with sour cream mixture.
• 14 cook over low heat, stirring occasionally, until thoroughly reheated but do not allow to boil
• 15 serve over lightly buttered nocali (spaetzle).
• 16 garnish with fresh, finely chopped flat leaf parsley.