Chicken Paprikas Omama Vargyas

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   ["Preheat a large Dutch oven over medium low heat.", "Stir in lard until melted then add chopped onions and caraway seed.", "Saute until onions are translucent and soft.", "Add sweet Hungarian paprika and continue stirring for 1 minute.", "Add chicken parts, salt, pepper, and green pepper.", "Stir gently until all chicken parts are coated with paprika mixture.", "Cover Dutch oven with lid; reduce heat to simmer, and cook stirring occasionally for 90 minutes.", "Remove Dutch oven from heat and allow to cool slightly.", "Remove and reserve chicken pieces to a large bowl discarding as much skin as possible.", "Discard green pepper.", "Pour sour cream into a medium size bowl.", "Using a sieve, gradually strain pan juices and stir into sour cream being sure to press contents of the sieve to extract as much ""puree"" as possible.", "Stir until blended.", "Return chicken parts to the Dutch oven and cover with sour cream mixture.", "Cook over low heat, stirring occasionally, until thoroughly reheated but do not allow to boil", "Serve over lightly buttered Nocali (Spaetzle).", "Garnish with fresh, finely chopped flat leaf parsley."]

* Per serving · 4 servings · Values may vary.