Chicken Paprikas

Heat the shortening (corn oil or lard) in a large heavy pot or Dutch oven over medium heat. Once shimmering, add the chopped onions and sauté until softened and translucent, about 5 minutes.

Reduce heat to low and stir in the Hungarian paprika, coating the onions well. Cook gently for 1-2 minutes, stirring constantly to avoid burning the paprika.

Increase heat back to medium-high and add the disjointed chicken pieces (legs, thighs, breast, and back). Brown the chicken on all sides, turning occasionally, until the pieces are golden, about 8-10 minutes total.

Pour in the water and add the salt and black pepper. Stir well to combine and ensure the paprika mixture coats all the chicken.

Bring the liquid to a simmer, then reduce heat to medium-low. Cover the pot partially and simmer gently until the chicken is cooked through and tender, about 35-40 minutes.

Remove the pot from heat and stir in the sour cream until fully incorporated and the sauce is smooth and creamy.

Taste and adjust seasoning with additional salt and pepper if needed. Serve the chicken paprikas hot, spooning the rich paprika-sour cream sauce over the chicken and serving with egg noodles, rice, or crusty bread if desired.