First cut up the whole chicken.

Finely chop two medium onions.

Sautee the onions over medium heat for 4 to 5 minutes in a large pot with 3 tablespoons lard or oil until they become lightly golden.

When golden, take the onions off the stove. Add 4 tablespoons ground paprika, stir.

Add the meat, put back onto the heat, and continue searing.

Add about 1 to 1 ½ cup(s) (200-400 ml) water, not covering the meat completely.

Add the chopped tomato and green paprika and 3/4 teaspoon salt.

To make the meat tender, simmer it over medium-low heat, covered. Simmer for 10 minutes, then stir once thoroughly.

Cook for approximately 45 minutes. Let the meat come off the bone. Partly that’s the ins and outs of a saucy chicken paprikash.

Cook uncovered for another 5 minutes, until water completely evaporates.

Take your pot off the stove. Mix 2/3 cup of sour cream (150 ml) with 1 tablespoon plain flour in a separate bowl. Add some sauce and stir to combine. Keep stirring until no lumps remain.

Pour the mixture into the pot. Move your pot gently and stir the ingredients carefully, do not make the meat fall apart. Stir until completely combined.

Put the pot back on the heat. Cook at medium heat, bring it to a boil and cook it for approx. 3 to 4 minutes to get its final consistency.