4 large or 8 smaller chicken thighs, salt, 2 medium red onions, 2 green peppers, 4 tablespoons oil, 1 level tablespoon sweet paprika, 2 small, firm tomatoes, 1 tablespoon flour, 1/2 teaspoon ground hot cherry pepper
for the paprikash:
3/4 cup sour cream
Remove the skin of the meat, cut the legs at the joint. Salt lightly and set aside. Clean the onions, remove the stem of the peppers, then chop both finely. Sauté onion over hot oil a bit. Place in the meat pieces and fry them until all surfaces turn white, or even lightly golden. Sprinkle with the paprika, add the tomato and cover with 1 cup of water. Add a dash of salt and cook over low heat, covered, for about
50 minutes. (To prepare it “as in Bakony”, add 2/3 cup of mushrooms, sliced, 10 minutes before the meat is done.) Mix the flour with a bit of water into a smooth paste, thicken the sauce with it. Add the cherry pepper to fire it up a bit. When preparing paprikash, thicken with a mixture of sour cream and flour, rather than water only. Serve with small pinched dumplings (see Dumplings with Egg).
Preparation time: 1 hour 20 minutes
One serving: 1401 kJ/335 kcal