Chicken Paprika

 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)