Paprika with chicken

Ingredients for 4 servings:

• 2 ½ kg chicken, best cut the chicken into 4 pieces
• 3 red bell peppers, cut into bite-sized pieces
• 2 onions, finely chopped
• 1 tube(s) of paprika paste, approx. 100 g
• 1 tube(s) paprika paste, hot, approx. 100 g
• 2 tbsp tomato paste
• 1 ½ liters vegetable broth
• 2 tbsp paprika powder, sweet or hot
• 2 tbsp oil

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 7 hours 45 minutes

My grandfather’s recipe from Hungary

Heat the oil in a pot and fry the onions over high heat. Sprinkle the paprika powder over the fried onions and stir in lightly. Add the chicken pieces to the pot and continue frying on all sides over high heat. Add the bell pepper pieces, the paprika paste (both tubes), the tomato paste, and the vegetable stock to the pot. Bring to a boil, reduce the heat to medium, cover, and simmer. After about 1 hour 30 minutes, turn off the heat and let the dish sit for a day, or at least 6 hours. Paprikás (pronounced: paprikasch) is the goulash of the common people in Hungary. Therefore, it ends up being more of a soup. Nevertheless, it is an excellent dish and best served with dumplings. Paprikás is usually quite spicy, but if you don’t like that, swap the spicy paprika paste for milder ones. It tastes just as good.