Chicken meat (1)
Hungarian Pepper (3)
Paprika, Sweet (4)
-- Serve With
Cucumber Salad (7)
Prep - (25 min)
Run - (1 hr)
- Cut CHICKEN into the size chunks appropriate for how you will be
serving it (see Note-1). 1-1/2 inch or so is usually
good for boneless meat.
- Chop ONION fine.
- Scald TOMATOES 1 minute in boiling water, then quench in
cold water, peel and core. Cut in quarters lengthwise and slice
crosswise about 1/4 inch thick.
- Use your propane torch to char the skin of the PEPPER and
wipe it off under running water. This is to prevent annoying curls of
skin in the sauce.
- Cap and core Pepper. Cut into strips about 1/2 inch wide and 1
inch long. Mix with Tomatoes.
- Let Sour Cream come to room temperature in a wide bowl.
- Heat Lard in a spacious sauté pan and fry Onion
stirring until translucent.
- Stir in Chicken, tumbling frequently until all raw color is
gone, any exuded liquid has evaporated and the chicken starts to fry.
If using whole or half bone-in joints you will probably have to do this
in batches - then transfer everything to a deep pot.
- Stir in Paprika, Salt, Tomato mix and
Stock (stock should about half cover chicken). Cover and simmer
for about 30 minutes or until chicken is tender, tumbling every now and
- Stir Flour (if used) thoroughly into the Sour Cream.
Stir a couple tablespoons of the sauce from the chicken, then stir the
Sour Cream mix into the chicken.
- Adjust liquid as needed to get a fairly loose sauce, but one that
will coat the chicken. Check salt. If Flour was used it must simmer
slowly another 5 minutes or so to remove the raw taste of the flour,
otherwise, about 2 minutes.
- Serve hot. This is usually served with some chicken on a plate,
some sauce poured over, Galuska on the side and Cucumber Salad
in a separate bowl.