Hungarian Paprika Chicken

Ingredients for 6 servings:

• 1 large chicken, approx. 1500 g
• 3 m.-sized onion(s)
• 3 small pointed peppers, yellow, Hungarian
• 3 tsp salt
• 3 tbsp sweet Hungarian paprika powder
• 200 ml mineral water
• 2 tbsp rapeseed oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 15 minutes

Paprikas Csirke

Cut up the chicken. Remove the wings, legs, breast, and back. This makes about 8 pieces. Dice the onions. Cut the bell peppers into rings or strips. In a large pot, sauté the onions in rapeseed oil until golden brown. Stir constantly so nothing burns. Add the chicken pieces and fry briefly on all sides, then deglaze with about 100 ml of mineral water. Now add the bell pepper rings and braise them too. Add more mineral water. Sprinkle the whole thing generously with the paprika. Turn the chicken briefly and add about 200 ml of still water. Now add the salt and simmer briefly, then add another 500 ml of water. Cover and simmer over low heat for about 1 1/2 hours. The meat is done when it practically falls off the bone. Top up with water as needed. Finally, season with salt. This dish goes best with dumplings, potatoes, or rice. A fresh salad makes the dish perfect.