Chicken Pörkölt

Instructions

1. Prepare the base
   Heat the lard or oil in a large, heavy-bottomed pot over medium heat. Add the diced onions and cook until they become translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the paprika
   Remove the pot from heat momentarily and add both sweet and hot paprika, stirring quickly to coat the onions. This prevents the paprika from burning, which would make it bitter. Return to low heat.
3. Brown the chicken
   Add the chicken pieces to the pot and stir to coat with the paprika mixture. Increase the heat to medium-high and cook until the chicken begins to brown on all sides, about 5-7 minutes.
4. Add vegetables
   Stir in the diced tomato, bell pepper, caraway seeds (if using), and tomato paste. Cook for 2-3 minutes until the vegetables begin to soften.
5. Simmer the stew
   Pour in the chicken broth, season with salt and pepper, and bring to a simmer. Reduce heat to low, cover, and cook for about 35-40 minutes until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. Adjust seasoning
   Taste and adjust seasoning with additional salt, pepper, or paprika if needed. If the sauce is too thin, simmer uncovered for a few more minutes to reduce and thicken.