* 2 medium Onions, peeled and Minced
* Garlic, to taste, diced
* 2 tablespoons Lard
* 1.35 kg Chicken pieces on bone
* 1 large Tomato, peeled, seeded and chopped
* 1 heaped tablespoon Hungarian Paprika
* 115 ml hot Chicken stock
* 1 teaspoon Salt
* 1 Green pepper, sliced
* 2 tablespoons Sour cream
* 1 tablespoon Plain flour
* 2 tablespoons Double cream

===Method===
* Melt the Lard in a large Dutch oven over a low heat and a sweat the Onions and Garlic, for about 5 minutes, without allowing them to Brown.
* Add the Chicken pieces and Tomato and cook, covered, for 10-15 minutes.
* Add the Paprika, stir and immediately add the Chicken stock and the Salt.
* Cook, covered for about 30 minutes, still on a low heat.
* Towards the end of the cooking time, remove the lid and allow the liquid to evaporate for the remaining time.
* Remove the Chicken and set aside.
* Mix the Sour cream, and Flour with a little cold water and add to the Sauce.
* Stir until it is smooth.
* Add the Green pepper, the Chicken pieces and replace the lid, cooking over a very low heat until the chicken is properly cooked.
* Just before serving, mix in the Double cream.

______________________________