Chicken paprikash

Cut the chicken thigh fillet (400 g) into large pieces.

Finely chop the onion (1 pc). Melt the lard (40 g) over medium heat. Add the onion and sauté for 5–7 minutes until soft.

Remove from heat. Add paprika (5 g) and quickly stir to prevent bitterness. Add the chicken and salt (to taste). Mix well. Return to heat. Cover and simmer for 20 minutes on low heat, stirring occasionally.

Dice the bell pepper (1 pc). Finely chop the tomato (1 small).

Mix sour cream (80 g), cream 22% (40 g), and almond flour (1 tbsp) until smooth.

Add the pepper and tomato to the pot. Incorporate the cream mixture. Stir well. Bring to a gentle boil. Simmer for another 8–10 minutes until the sauce thickens.

Adjust the salt. Serve hot.