Csirkepaprikás

Ingredients

• 2 pcs Yellow Onion
• 3 pcs Garlic
• 2 tbsp Pork Lard
• 2 tbsp Hungarian Sweet Paprika
• 1 pcs Hungarian Wax Pepper
• 1 pcs Tomato
• 350 ml Water
• 150 g Sour Cream
• 1 tbsp All Purpose Flour
• 1.1666666666666667 tbsp Kosher Salt
• 0.75 tsp Black Pepper
• 10 g Parsley
• 500 g Chicken Thigh

Method

1. Pat {chicken_thigh} dry with paper towels so it browns instead of steams. Finely dice {yellow_onion}, mince {garlic}, slice {hungarian_wax_pepper}, dice {tomato}, and chop {parsley}. Season {chicken_thigh} all over with {kosher_salt} and {black_pepper}.
2. Heat a wide Dutch oven over medium heat and melt {pork_lard}. Brown {chicken_thigh} skin-side down first in a single layer, working in batches if needed so the pot is not crowded. Cook until lightly golden on both sides, then transfer to a plate; the chicken will finish later in the sauce.
3. Lower to medium-low heat in the same pot and add {yellow_onion} with a pinch of {kosher_salt}. Sweat slowly, stirring often, until very soft, fully translucent, and faintly golden. Add {garlic}, {hungarian_wax_pepper}, and {tomato}, season again with {kosher_salt}, and cook until the vegetables slump and smell sweet.
4. Pull the pot off the heat and stir in {hungarian_sweet_paprika} until the onions are evenly coated. Splash in a little {water} immediately to protect the paprika from scorching, then return the pot to low heat and stir until brick red and fragrant.
5. Return {chicken_thigh} and any juices to the pot, add the remaining {water}, and season lightly with {kosher_salt}. Bring to a bare simmer over low heat, then cover partially and braise until the chicken is tender and an instant-read thermometer reads at least 74C at the thickest part. Taste and adjust with more {kosher_salt} and {black_pepper}.
6. In a bowl, whisk {sour_cream} with {all_purpose_flour} until smooth. Ladle in a little hot braising liquid and whisk again to temper it so the dairy stays silky instead of splitting.
7. Take the pot off the heat and stir in the tempered {sour_cream} mixture. Return to very low heat and cook gently until the sauce lightly thickens and coats the chicken; do not boil or the {sour_cream} can split. Finish with {parsley} for fresh contrast.