Chicken Hungarian-style

Combine flour, paprika, salt, ground black pepper, and ground red pepper in a shallow bowl. Dredge the chicken pieces in the flour mixture until evenly coated, shaking off excess.

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the floured chicken pieces and brown on all sides until golden, approximately 8-10 minutes total, working in batches if necessary to avoid crowding.

Transfer the browned chicken to a plate. Add the chopped onion to the skillet and sauté until softened and lightly golden, about 5 minutes.

Pour in the chicken broth, stirring to deglaze the pan and combine with the onions. Return the chicken pieces to the skillet, nestling them into the liquid.

Reduce heat to low, cover the skillet, and simmer gently for 30-35 minutes until the chicken is cooked through and tender.

Stir in the chopped fresh parsley just before serving. Season with additional salt and pepper to taste if needed.

Serve the chicken and sauce over the hot cooked rice, spooning the savory paprika-enriched broth over each portion.