Name: Paprikás Csirke - Hungarian chicken paprikash
Cuisine: Française

1 kg Nature & Respect free-range chicken breast fillet - paprika chili (cut into small pieces)
2 large onions
2 red peppers, cut into strips
3 cloves of garlic, chopped
2 tbsp Hungarian paprika powder
400 ml sour cream
500 ml chicken stock
Salt & pepper to taste
2 tablespoons flour
2 tablespoons oil
Fresh parsley to garnish

Heat the oil in a pan and fry the onions
Add the free-range chicken and fry until lightly browned on all sides
Add the bell pepper strips & chopped garlic
Continue to fry until vegetables are soft
Sprinkle paprika powder over meat and mix well until fully coated
Add flour and cook, stirring, until combined with the meat
Slowly stir in sour cream to make a smooth sauce
Add the chicken stock and stir
Reduce the heat and simmer the sauce until the chicken is tender and the sauce has thickened (approx. 30-40 minutes)
Season to taste with salt and pepper
Garnish with parsley

Best served with nokedli or rice!

Paprikás Csirke - Hungarian chicken paprikash

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