Csirkepaprikás

Method

Heat the lard in a large heavy-bottomed pot over medium heat and fry the diced onions until soft and golden, approximately 5 minutes. Stir in the paprika powder and tomato paste, cooking for 1 minute whilst stirring constantly to avoid burning. Add the chicken pieces, coating them well in the paprika mixture, then pour in the stock and add the bay leaves, salt and pepper. Bring to a simmer, cover, and cook for 30 minutes until the chicken is tender. Add the cubed potatoes and continue simmering for a further 15-20 minutes until the potatoes are cooked through. Remove from the heat and stir in the soured cream just before serving, ensuring the stew doesn't boil after the cream is added.