Chicken Paprikash

2 large onions, peeled and diced as finely as you can possibly manage

1.5 tsp salt 2 TBSP of lard (or oil)

2-3 TBSP Hungarian sweet/mild paprika

1 kilogram (2 pounds) boneless, skinless chicken thighs

2 plum tomatoes, seeded, and chopped

*1 Hungarian yellow wax pepper, sliced into rings (if you can’t find it, use a cubanelle pepper, or skip it)

2 TBSP sour cream, plus more for garnish if desired

1 TBSP flour 2 TBSP heavy cream

Heat the lard (or oil) in a heavy bottomed pot; add the onions, and sprinkle with half of the salt, cook covered, over very low heat until the onions take on a shine, while ensuring no browning happens. Take the pot off of the stove, and stir in the paprika.

Next, add the tomatoes and half cup of water and mix. Turn the heat back to low and place the chicken pieces in the pot. Sprinkle the remaining salt on the chicken, cover, and cook for about 30 minutes, checking every few minutes to see whether it needs more water. Remove the lid, add the sliced peppers, and cook for a further ten minutes.

In a small bowl, mix the sour cream, flour, and heavy cream. Remove the pieces of chicken and place the pieces on a serving platter.

Add the sour cream mixture to the paprika sauce and stir until blended. Cook for a minute or two, but don’t let the sauce come to a boil. Pour the paprika sauce over the chicken pieces. Garnish with a spoonful of sour cream, if desired, and sprinkle with paprika, and some finely chopped parsley.