Hungarian-style paprika chicken

Ingredients for 4 servings:

• 4 chicken legs
• 2 onions
• 1 tbsp clarified butter
• 1 tbsp tomato paste
• 1 tsp paprika powder, hot
• 1 tbsp paprika powder, sweet
• 1 bell pepper(s), red
• 3 large tomatoes
• 2 garlic cloves
• salt and pepper
• 1 cup of sour cream, approx. 150 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Remove the skin from the chicken thighs and use for another purpose. Peel and finely dice the onions, then sauté them in hot clarified butter in a large pan. Briefly remove from the heat, sprinkle with tomato paste and paprika, and stir in. Return the pan to the heat and brown the chicken legs (unseasoned). Then add salt. Remove the stems and seeds from the bell peppers, blanch the tomatoes in boiling water, peel off the skins, and finely dice the flesh. Set aside a few pieces of bell pepper for garnish. Add the vegetables to the meat, close the lid, reduce the heat to low (level 2 – 2.5), and let everything simmer in its own juices for about 1 hour. A little longer won’t hurt either. If it starts to burn, deglaze with a little water. Remove the meat from the sauce and keep warm. Puree about half of the almost cooked vegetables with the sour cream (this is NOT Hungarian), and season with salt and pepper. Reheat the chicken legs in the sauce – do not let them boil – and then arrange on warmed plates. Garnish with bell pepper pieces. Serve with spaetzle or rice, for example.