Peppers with chicken

Ingredients for 2 servings:

• 3 chicken legs
• 2 onions
• 2 bell peppers, red
• 1 small can of tomatoes, chopped
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 200 ml sour cream
• 300 ml chicken broth or water
• 1 pinch(s) of sugar
• 2 tbsp tomato paste
• Salt
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Remove the chicken from the bones and peel off the skin. You can also use chicken breast, but the dish will dry out quickly. Dice the chicken and sear it all over in a little oil. In the meantime, roughly dice the remaining ingredients. Now remove the seared meat from the pan and sweat the remaining vegetables, except for the chopped tomatoes, with a pinch of sugar until lightly browned; do not fry. Then sprinkle both types of paprika over the meat, top up with the stock and tomatoes, and add the meat back in. Simmer for about 1/2 hour, then stir in the sour cream. I recommend white bread, rice, or potatoes as a side dish. You can also add chopped potatoes to the dish while everything is simmering and cook them until soft. It then becomes a stew. You can make a rich stock from the leftover bones and skin.