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Hungarian chicken paprikash (Csirkepaprikás)

Name: Hungarian chicken paprikash (Csirkepaprikás)
Total time: 60 min
Yield: serves 4
Ingredients: 1 kg Chicken; 300 g Onion; 2 tbsp Paprika; 2 Bell pepper; 2 Tomato; 2 cloves Garlic; 200 ml Stock; 200 ml Cream

Preparation time: 1 h
Servings: serves 4

Ingredients

serves 4

Chicken — to buy1 kg
Onion — to buy300 g
Paprika — to buy2 tbsp
Bell pepper — to buy2
Tomato — to buy2
Garlic — to buy2 cloves
Stock — to buy200 ml
Cream — to buy200 ml

Preparation

Cut the chicken into pieces and finely slice the onion.
Heat a little butter in a pot and sweat the onion for 10 minutes over low heat until very soft.
Take the pot off the heat, add the paprika and stir quickly so it doesn't burn, then put back on the heat with the crushed garlic.
Add the chicken and brown for 5 minutes, turning it, then stir in the diced peppers and tomatoes.
Pour in the stock, season with salt, cover and simmer for 30 minutes over low heat until the chicken is cooked through and tender.
Take the pot off the heat, stir in the cream little by little so it doesn't split.
Adjust the seasoning and serve hot with nokedli (little dumplings) or rice.