Hungarian chicken strips grandma's style

Ingredients for 4 servings:

• 1 small chicken, approx. 1-1.5 kg
• 80 g smoked bacon, streaky
• 1 large onion(s)
• 2 medium-sized green peppers
• 1 large tomato(s)
• 1 tbsp paprika powder, sweet
• 100 ml sour cream
• 100 ml sweet cream
• 1 tsp flour
• 1 clove(s) garlic
• 150 ml water, warm
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Csírke-Paprika sauce

Wash and dry the meat and vegetables. Cut the chicken into moderately small pieces and season with salt on both sides. Finely chop the onion and bacon. Briefly fry the bacon in the hot pan and sauté the onion in the fat until translucent. Remove the pan from the heat and stir in the paprika. Immediately add 2 tablespoons of water. Paprika burns easily and becomes bitter. Return the pan to the heat, add the meat, and brown on both sides. Now add about 100 ml of warm water. Finely chop the bell pepper, place it on top of the meat, and cook with it. Add a little more hot water if necessary. Finally, thinly slice the tomato, chop the garlic, and add to the dish. Cook for a few more minutes. Mix the sour cream and sweet cream with the flour until smooth and pour over the meat. Now cook only as long as the gravy still covers the dish. Do not stir, as the soft chicken would fall apart. Serve with spaetzle, dumplings, knöpfle, egg barley or similar