While old-school Hungarian cooks would use lard instead of oil and probably double the amount of sour cream, this somewhat lighter version is equally delicious and more to American tastes.
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Make Ahead Tips
You can make the paprikas up to one day ahead and refrigerate, covered. Reheat in a covered casserole dish in a 350°F oven.
Excellent recipe. Easy to make, basic ingredients, foolproof instructions, with a complex flavor resulting. My hubby loves it - I've been making this for years, ever since it first came out in your magazine. One of my favourite 'special' dishes (if it wasn't special, I would weigh an extra 100lbs!)
When we get back from a trip abroad, I try my hand at native dishes. This last trip was Hungary and we had something like this many times. The only change I made to the recipe was that I lowered the heat for frying the onions and the chicken. Paprika burns at high heat; that's probably what made the sauce in the photo that dark brown color. Mine turned out nice and red. Served it with the recommended Cucumber and Sweet Onion Salad. Everybody loved it. I'll probably make it again soon.
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