2- chickens approx. 1 ½ IBS. (each, cut into eighths), 2 thighs, 2 drumsticks, 4 pieces of breast from each
1 cup chicken fat
2 medium onions (minced)
2 cloves of garlic (crushed)
4 cubes of chicken base
2 Tablespoons Hungarian paprika
½ teaspoon Italian crushed red pepper (hot)

In a big heavy pot, sauté onion over high heat until transparent and straw-colored. Lower heat, add crushed garlic, sliced peppers, diced tomatoes. Sauté until peppers are soft and golden. Add chicken pieces and sauté' only until chicken has softened (not cooked through, sort of yellow-white colored). Add paprika, crushed red pepper and enough water to cover with a thin film— about a pint, depending on the size of pot. Simmer on very low fire until chicken is done (when pierced with fork, natural juices will run white, showing no traces of yellow).

Remove chicken from sauce. Using sour cream, medium cream and flour, make a cold roux, using a wire whip, (a roux is a paste generally made with flour and butter, or flour and cream, mixed hot or cold, used as a thickening agent).

When whipped smooth, fold roux into sauce. Raise heat and bring sauce to a boil; allow to boil for one minute, stirring all the while. It will get heavy. Taste for salt, correct seasoning as needed.

Pour through sieve, add chicken and keep warm until served. Serve with noodles.