- Chicken - 1,8 Kilogram
- Smoked salo - 80 Grams
- Onion - 2-3 pieces
- Pepper sweet, green - 200 Grams
- Tomato - 100 Grams
- Tomato paste - 50 grams
- Sour Cream - 200 Grams
- Cream - 70 Grams
- Flour - 2 Art. spoons
- Pepper red ground sweet - 1 Art. a spoon
- Garlic - 3-4 teeth
- Salt, black ground pepper, cumin - - To taste
What I like about Hungarian cuisine is the simplicity of the ingredients. In the photo - all the ingredients needed to make chirp-paprikasha. Everything is very simple and straightforward. Take a thick-walled pan, at the bottom fry finely chopped bacon (we need to heat from it fat). Then add the onions to the pan, fry them to transparency, after which the diced tomatoes and peppers follow the cube into the pan. Stew only 2-3 minutes, then pour the paprika. We mix it well. Afterwards, pieces of chicken or chicken are sent to the pan (the whole chicken needs to be divided into approximately 10 portioned pieces). Fry the chicken with the vegetables until all moisture evaporates from the pan. Then add the tomato paste, squeezed garlic, spices and salt into the pan. Stir and add to the pan so much liquid that it covers the meat by about 2/3. Put meat on for about 35 minutes. Meanwhile, sour cream is mixed with flour. Sour-flour mixture is slightly diluted with water and liquid from the pan. After the above 35 minutes of quenching the meat, add the resulting mixture to the pan. After that, we stew for about 10 minutes. Remove the pan from the fire. Just before serving, we take out pieces of chicken from the pan. And in the remaining vegetable sauce we introduce cream. Served, as a rule, as follows: put pieces of chicken on the plate, generously poured with vegetable sauce, and also Hungarian traditional dumplings served as a side dish. Bon Appetit! :)
Servings: 6-8