MY PAPRIKA CHICKEN

A traditional Hungarian dish, cooked my way… Like pasta for Italians, paprika is our national heritage. There are many different possibilities to enjoy the taste of the “red gold“: with beef, chicken, veal, or various vegetables like mushrooms or cauliflowers… Once you have the chance to get the best paprika powder, you may understand the great difference it can make to a dish… Serves 4 4 chicken drumsticks from the farm 1 big onion 1 garlic clove 2 teaspoon paprika powder 1 green pepper 1 tomato Cream Olive oil Salt Fresh pepper Parsley Season the chicken drumsticks all over with salt. Clean and cut the onion into fine pieces then put them in a large saucepan (cocotte) with some olive oil. Keep frying it on low fire, until they are nicely coloured then add the crushed garlic. Keep turning for another few minutes. Take the pan away from the heat, add the paprika (paprika powder goes bitter if it is burned ! ! !) then the chicken. Mix well, and keep turning, so that the meet is completely covered with the paprika-onion. Add the green pepper, the tomato, and continue stirring for another few minutes, then pour in 3-4 cups of water. Cover your pan and keep cooking on slow fire for about 50 minutes to an hour. (In a pressure-cooker, it takes half an hour). When ready, take off the heat, and add the cream. Serve with fresh pasta, tagliatelle for example (or house-made Hungarian spätzli - you will find the recipe here later) and decorate it with parsley. If I am inviting people to eat for the first time, I usually prepare this dish. I know that it cannot go wrong, whatever happens…