Paprika chicken from Burgenland

Ingredients for 4 servings:

• 4 chicken legs or chicken breasts
• 1 vegetable onion(s)
• 1 bell pepper(s), red
• 2 tbsp paprika powder, sweet
• 1 shot of apple cider vinegar
• 1 tbsp tomato paste
• 500 ml vegetable broth (or meat broth)
• 1 lemon(s), untreated
• 1 tbsp flour
• 200 g sour cream
• Salt, pepper, cayenne pepper, sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Dice the onions and bell peppers. Season the chicken well with salt and fry in oil until lightly browned. Remove the chicken pieces and fry the onions and bell peppers in the remaining oil. Stir in the paprika and tomato paste and quickly deglaze with a small splash of apple cider vinegar and pour in the stock. Cut a small piece of lemon peel, about one by two centimeters, and cook it with the pan. After the first boil, add the chicken pieces, cover, and simmer for about 45 minutes until soft (chicken breast only for 20 minutes!). Remove the chicken from the pan. Whisk the flour with the sour cream and quickly stir into the sauce. Season to taste with salt, pepper, sugar, cayenne pepper, and lemon juice. Return the chicken pieces to the pan and heat through again. Traditionally served with spaetzle.