3-4 tbsp high quality sweet Hungarian paprika (try to find stuff with a package date or better yet, get at Market south of Danube River in Buda)
1 Cubanelle peppers, de-seed/de-stem left whole or sliced
1 yellow, red or orange bell pepper, de-seed/de-stem left whole or sliced
1 fresh hot pepper, stemmed and de-seeded (opt)
1 cup chicken stock or broth
1.5-2 tsp gelatin
1-2 dry chili de arbol chopped fine (opt)
1 tbsp fish sauce
Chopped fresh dill
2 tbsp sour cream
1 tsp Diamond Kosher salt per lb of meat
Season chicken 30 min and up to one day before cooking
Prep all veggies
Add cooking fat or oil to hot dutch oven, add onions and stir to coat.
Cook med/high stirring as needed to avoid browning. 5-7 min.
OFF HEAT. Add paprika to onions. Stir gently to coat.
Add meat and all peppers, stir to coat.
Add about half the stock gelatin mix, stir. Bring to boil and reduce to simmer cover.
Either simmer low for about an hour with occasional stirring or cook in oven at 300 degrees. Add more stock as needed. If too much liquid is the issue, remove the lid.
At 45-60 min mark, remove from heat and reserve chicken and peppers (if left whole) on a side platter.￼ slice or cut whole peppers for serving later.
.Blitz the contents of the pot with a hand blender, until smooth. (Optional)
Add flavorings: lemon, fish sauce, dill (opt), more paprika or salt if desired stir and reduce over medium heat if desired.
. Temper in sour cream. Add chicken and peppers back to pot. Serve with dill and sour cream dollops. Accompany with Hungarian dumplings (galuska or nokedli), potatoes, egg noodles, rice, gnocchi and fresh salad.