4 Tbsp Freshly Rendered Lard — Or
Oil 1 Tbsp Hungarian Paprika
3 Yellow Onions — Chopped
3 1/2 Lbs Chicken, Cut Into 8 Pieces
1 Cup Chicken Stock
1 Medium Tomato — Diced
2 Anaheim Or Cubanelle Peppers,Seeded — Coarsely
C hopped 1 Tsp Salt
1/8 Tsp Fresh Ground Pepper
2 Cloves Garlic — Crushed
Thickening 1/2 Cup Sour Cream
2 Tbsp flour
Heat a 6 quart heavy stove-top casserole and add the lard or oil and paprika. Saute the paprika for about 1 minute and add the onions. Saute for a few minutes and add the remaining ingredients except for the thickening. Bring to a simmer and cook, covered for about 45 to 60 minutes (all is tender). remove the chicken pieces and set aside. Mix the sour cream and flour well with a wire whisk. Add 1 cup ofthe juices from the pot to the cream and stir well to avoid lumps. Stir this mixture into the pot and stir while it thickens. return the chicken to the pot and restore the heat. Serve with noodles or Hungarian dumplings.
REG5 shared by Sheryl Donner, Iowa City