Hungarian Paprikash

Ingredients for 4 servings:

• 1 chicken (approx. 1100 g)
• 1 large onion(s)
• 2 garlic cloves
• 1 large carrot(s)
• 1 tbsp, leveled tomato paste
• 1 tbsp, heaped Paprika powder, sweet, Hungarian
• n. B. Piri-Piri
• salt and pepper
• 4 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Wash, cut up, salt, and set aside the chicken. Roughly dice the onion. Slice the garlic and the washed and trimmed carrot. Lightly fry the onion in oil. Add the garlic and the chicken pieces and fry briefly. Add the tomato paste and fry briefly again. Turn the chicken pieces over, if necessary. Sprinkle the paprika and crushed chili peppers over the meat. Season with pepper and a little more salt. Deglaze with about 1/2 to 3/4 liter of water. Add the carrot slices. Bring the dish to a boil briefly, then simmer over low heat for about 40 minutes. Add a little more water if necessary. Season to taste. This dish goes well with rice, dumplings, or homemade spaetzle. This dish is great for reheating. Your kids will love it if you cook it without the chili.