This Hungarian chicken paprikash recipe is authentic and easy to make, with seared chicken simmered and served in creamy paprika sauce. Mild or spicy!

1 tablespoon butter (or use vegetable oil)

2 pounds bone-in chicken pieces (I used thighs for this recipe, skin on)

Salt and black pepper to taste

1 large onion (chopped)

1 red bell pepper (chopped)

1 jalapeno pepper (chopped (optional, for more spice factor))

3 cloves garlic (chopped)

3 tablespoons sweet paprika

1 teaspoon hot paprika (or use cayenne powder)

15 ounce can tomatoes (use crushed tomatoes or fire roasted tomatoes, or you can use fresh, chopped)

1/2 cup sour cream (room temperature - or use crema, yogurt, quark or heavy cream)

FOR SERVING: Spicy chili flakes (fresh chopped parsley)

Heat the butter or oil in a large pan.
Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorf