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Classic Hungarian comfort food. From Jackie's grandmother, to her mother and now - to us. So eat, already.
1 tbsp vegetable oil
1 onion, chopped
1 green sweet pepper, chopped
1 tbsp Hungarian paprika
1 2.5-kg chicken, cut into 8 pieces
1/2 tsp salt
1/4 tsp black pepper
1/2 cup water
1 tbsp all-purpose flour
1/2 cup sour cream
In a large skillet or Dutch oven, heat the vegetable oil over medium-low heat. Add the onion, green pepper and paprika and cook, stirring, for at least 10 minutes, or until very soft.
Add the chicken pieces and the salt and pepper, and stir until mixed. Add the water, slam the lid on the pan and lower the heat to a simmer. Cook, stirring occasionally, for 30 to 35 minutes, until the chicken is tender.
In a small bowl, mix together the flour with a spoonful or two of the liquid from the pot, stirring until completely smooth - no lumps. Mix this back into the pot, blending until the sauce thickens slightly. Remove from heat and stir in the sour cream.
Serve the chicken with noodles, rice or potatoes to soak up the wonderful sauce.
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