Hungarian Chicken Pörkölt

Ingredients

Instructions

1. Pat the chicken pieces dry. Finely chop the onions, dice the tomato, cut the green pepper into strips, and crush or finely chop the garlic.
2. Heat the pork lard in a deep pot over medium heat. Slowly cook the chopped onions until translucent and lightly golden, about 12-15 minutes.
3. Remove the pot from the heat and immediately stir in the sweet paprika so it blooms without burning.
4. Return the pot to the heat, add the chicken pieces, and turn them several times in the paprika-onion base until coated and lightly seared.
5. Season with salt, add the water or stock, tomato, green pepper, bay leaf, black pepper and ground caraway. Lower the heat, cover, and simmer for about 45 minutes, adding small splashes of water only if needed to prevent catching.
6. Add the garlic during the final 8-10 minutes of cooking. Sprinkle with parsley if using, then rest for 5-10 minutes before serving.
7. Serve hot with nokedli, cooked pasta or fresh white bread, and pickles if desired. These sides are not included in the nutrition formula.