Chicken Paprikash

Step by stepInstructions

1. Season the chicken with salt and pepper. Heat the lard in a Dutch oven and brown the chicken in batches; set aside.
2. Cook the onion in the same pot until soft and golden, then add the garlic and cook 30 seconds.
3. Remove from heat and stir in the paprika — this keeps it from burning. Return to heat, add the bell pepper, tomato, and broth, scraping up the browned bits.
4. Return the chicken to the pot, cover, and simmer gently for 40-45 minutes until the meat is fall-apart tender.
5. Whisk the flour into the sour cream, temper with a cup of hot sauce, and stir into the pot. Simmer 5 minutes without boiling.
6. Season to taste and serve over hot egg noodles.