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Chicken Paprikash

4 servings

Ingredients

• 150 g Smoked bacon (diced)
• 250 g Onions
• 600 g Chicken meat (diced)
• 20 g Rose paprika (sweet noble)
• Water (nach Bedarf)
• Salt (nach Bedarf)
• Garlic (nach Bedarf)
• 2 Stk Tomatoes (skinned)
• 1 Stk Green pepper
• 30 g Flour
• 0.12 L sour cream
• Lemon juice (nach Bedarf)
• Tarhonya (egg pasta) (nach Bedarf)

Instructions

1. Render 150 g of smoked bacon cubes in a pan until translucent.
2. Finely chop 250 g of onions and roast until golden.
3. Cut 600 g of chicken meat into large cubes, add to the pan and brown.
4. Briefly stir in 20 g of noble sweet rose paprika.
5. Add a little water, salt and crushed garlic, and braise the meat until almost tender; add more water if needed.
6. Skin two tomatoes and cut into strips, clean a green bell pepper and cut into strips, add both to the pan.
7. Stir 30 g of flour smooth with 0.125 l of sour cream, stir into the pan and bring briefly to a boil.
8. Season with salt and lemon juice.
9. Serve with Tarhonya.

Based on a cookbook by Hans Hofer (1964), adapted with AI.