Heat the lard or oil in a large pot. Season the chicken with salt and pepper and brown lightly on all sides. Remove and set aside.
Add the onions to the same pot and cook for 6–8 minutes until soft. Add the garlic and cook for 30 seconds.
Remove the pot from the heat and stir in the paprika. Add the tomato, bell pepper, and a splash of broth.
Return the chicken to the pot and pour in the remaining broth. Cover and simmer gently for 35–45 minutes, until the chicken is tender and fully cooked.
Mix the sour cream and flour in a bowl. Stir in a little hot sauce from the pot, then add the mixture back to the chicken. Simmer gently for 5 minutes.
Nokedli
Mix flour, eggs, salt, and enough water to make a thick, sticky batter.
Bring a large pot of salted water to a boil. Drop small pieces of batter into the water using a spaetzle/nokedli maker or spoon.
Cook for 2–3 minutes, until the dumplings float. Drain well.
Serve the chicken and creamy paprika sauce over the warm nokedli.
Serve hot with an extra spoonful of sour cream. 🇭🇺
