Heat the pork lard in a large Dutch oven or heavy pot over medium-high heat. Once it’s hot, add the chicken in batches to avoid overcrowding. Brown the chicken pieces on all sides to develop flavor and color. This should take about 4–5 minutes per side. Once thoroughly browned, remove the chicken and set it on a plate.

In the same pot, reduce the heat to medium. Toss in the finely chopped onions and sauté, stirring frequently. Cook until the onions turn golden brown and fragrant, which will take about 5–7 minutes. Add the minced garlic, diced tomatoes, and the optional Hungarian bell pepper to the pot. Stir everything together and cook for another 2–3 minutes, allowing the flavors to meld.

Once the vegetables are nicely softened, take the pot off the heat momentarily. This step is crucial; stirring in the sweet Hungarian paprika directly in a hot pot can scorch it. So, blend the paprika, sea salt, and freshly ground black pepper into the mixture, ensuring no lumps remain. The vibrant color of the paprika should lift the dish—a visual preview of what's to come!

Return the browned chicken to the pot, arranging it so the pieces are somewhat submerged in the fragrant mixture. Pour in the chicken broth, covering the chicken. The broth adds depth and richness, creating the base of the sauce. Bring the pot to a boil, then cover it, reduce the heat to medium-low, and let it simmer for 40 minutes. Check occasionally to ensure it doesn’t boil over.

After 40 minutes, carefully remove the chicken and set it aside on a plate. In a small mixing bowl, combine the all-purpose flour with the sour cream and heavy cream to create a smooth paste. This blend is essential for thickening the sauce without lumps. Gradually stir this mixture into the chicken broth while whisking continuously to prevent any clumping. Bring the sauce back to a simmer for a few minutes until it thickens to your desired consistency.

Taste your sauce and add any additional salt or pepper as needed. Finally, return the chicken to the pot and let it simmer in the creamy sauce until heated through. This will take about 5 minutes. Serve the Chicken Paprikash over nokedli or your favorite dumplings, and watch as everyone gathers around your table with eager hearts and appetites.