Hungarian-style chicken stew.

Serves 4. Easy.

Ingredients

• 1kg chicken meat (we used thighs and wings; bones aren't a problem if you don't mind picking them out of your food)
• 2 tbsp oil
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 1 tbsp paprika powder
• 2 tsp salt
• 2 pointed peppers, chopped; one hot and one sweet (if you can't get hot pointed peppers, substitute with a whole chili or chili flakes or something)
• 1 large tomato, chopped
• 150ml water
• 150ml sour cream (garnish)
• Pasta

Method

• Heat oil, sauté onions until golden
• Remove pan from heat!
• Add garlic and paprika powder, mix
• Add water and return to heat
• Add meat, peppers and tomato, and salt
• Cook until tender (40-50 min), or if you prefer, cook a bit longer until it falls off the bone (remember to stir when there's not a lot of liquid left)
• Serve with pasta and sour cream.

Notes

After it's cooked, mix about a tbsp of Erős Pista into the pan if you can get it (or any hot spice or sauce you prefer).

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