My mum used to make 'Paprika Schnitzel' which I loved. Here is a variation on the theme - with chicken.
What you need
- salt, pepper a bit of sugar
- 3 tablespoons of oil/olive oil
- 1 red pepper
- 1 can of tomatoes
- 3 tablespoons or more of sweet paprika
- 4 chicken fillets or legs
- 1 onion, 1 clove garlic
- flat parsley
- 1 litre water/chicken stock
- 50mg flour
- 1 cup of milk
Equipment
- casserole pot
- plate
- 1 cup
How you do it
- wash and dry the chicken pieces with a paper/kitchen towel. Then salt and pepper the chicken fillets/legs.
- chop the onion, garlic and red pepper
- put the oil in the pot and heat until the oil is really hot (it will steam a little bit)
- put the chicken pieces in and cook until brown on all sides
- lift the meat out of the pot and put on a plate
- add the chopped onion first and fry until just brown
- add garlic and red pepper as well as the red paprika, salt, pepper and sugar
- stir and cook for ca 2 min. Then add the tomatoes from the can including the juice
- stir and cook for ca 2min then add the water/stock
- bring to the boil, and then put the chicken fillets/legs back into the pot. At this stage the meat should just be covered by the liquid
- Cook for 40min on medium heat with the lid on. Stir occasionally to avoid burning
- In the meantime,
- chop the parsley.
- add the salt and pepper
- Put the flour in a cup and slowly add the milk. Stir, e.g. with a fork until you get a smooth liquid/paste.
- When the 40min are over, gradually pour the milk/flour mix into the pot - and stir while doing so. The sauce should thicken a bit.
- Add more red paprika/salt/pepper/sugar acc to taste
- Then add the parsley and cook for another 5 min.
This dish goes well with plain rice or small elbow shaped noodles (think of classical macaroni)
