Hungarian pepper chicken

Name: Hungarian pepper chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 medium-sized onions; 1 (approx. 500 g) large red and yellow pepper; 2 (approx. 350 g) medium-sized tomatoes; 3 TABLESPOONS Pork or clarified butter; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 1 Bay leaf; 1 TABLESPOON Oil; 200 g ripened cream; 1 heaped Tsp flour; 7-10 Tbsp Marjoram

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 medium-sized onions
1 (approx. 500 g) large red and yellow pepper
2 (approx. 350 g) medium-sized tomatoes
3 TABLESPOONS Pork or clarified butter
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
1 Bay leaf
1 TABLESPOON Oil
200 g ripened cream
1 heaped Tsp flour
7-10 Tbsp Marjoram

Directions

1
Wash the chicken, dab dry, cut into 6 pieces and season with salt and pepper. Peel 3 onions and chop them roughly. Clean, wash and dice the peppers. Wash, clean and also dice the tomatoes. Heat 2 tablespoons of lard in a roaster. Brown the chicken parts all around, take them out.
2
Add 1 tablespoon of lard to the frying fat. Sauté onion cubes in it at medium heat until golden brown. Sprinkle with 1 tablespoon of paprika powder and sauté briefly while stirring. Stir in tomato paste, bay leaf, diced pepper and tomato. Deglaze with 1/8 litre water. Season with salt and pepper. Put the chicken parts back into the pot. Cover and braise at low heat for about 40 minutes, stirring occasionally. After half of the cooking time, add 1/8 litre of water again. Peel 1 onion and cut into fine rings. Heat the oil in a pan and fry the onion rings until brown. Remove meat from the pan.
3
Cover and braise at low heat for about 40 minutes, stirring occasionally. After half of the cooking time, add 1/8 litre of water again. Peel 1 onion and cut into fine rings. Heat the oil in a pan and fry the onion rings until brown. Remove meat from the pan. Mix sour cream, (picture 2: up to 1 tablespoon for garnishing,) with the flour and stir into the paprika sauce. Bring to the boil and simmer for about 3 minutes. Season to taste with salt and pepper. Add chicken parts back to the sauce. Arrange the chicken on a plate. (Picture 2: Put the remaining sour cream as a blob on top and dust with paprika powder). Sprinkle everything with onion rings and possibly garnish with marjoram. Bread tastes good with it
4
Bring to the boil and simmer for about 3 minutes. Season to taste with salt and pepper. Add chicken parts back to the sauce. Arrange the chicken on a plate. (Picture 2: Put the remaining sour cream as a blob on top and dust with paprika powder). Sprinkle everything with onion rings and possibly garnish with marjoram. Bread tastes good with it