Paprika chicken

Ingredients for 4 servings:

• 4 chicken legs
• 3 bell peppers, colored (red, yellow, green)
• 2 small onions
• 2 cloves of garlic
• 2 tbsp tomato paste
• 1 cup sour cream, approx. 125 g, alternatively sour cream or crème fraîche
• salt and pepper
• Paprika powder, sweet
• possibly paprika powder, hot or chili powder or cayenne pepper
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

my mom’s way

Clean the chicken thighs, wash them briefly, pat them dry, season them with salt, pepper, and paprika, and fry them all over in clarified butter over medium heat for about 8 minutes. Be careful not to overheat, or the peppers will turn black and become bitter!! In the meantime, halve the peppers, remove the seeds, wash them, and cut them into cubes (about 1.5 x 1.5 cm). Remove the chicken thighs from the pan and set aside. Sauté the finely diced onions and chopped garlic in the frying fat until light brown. Then add the diced peppers and fry for about 3 minutes. Add the tomato paste and fry briefly. Place the chicken thighs on top of the vegetables, cover, and simmer gently for about 30-40 minutes. When the thighs are cooked, remove them from the pan and keep warm. Season the sauce with salt, pepper, and paprika (if you like it spicy, you can of course add hot paprika or chili powder). If desired, season with a little chicken broth (instant, dry). Finally, stir in the sour cream (but don’t let it boil again) and serve the chicken thighs with rice or noodles and the sauce. Baguette also goes very well.