Ingredients
Scale
- 1 package boneless skinless chicken breasts cut into small 1-1.5” pieces
- Grapeseed or Canola oil
- 1 Green Pepper (chopped into small squares)
- 1 Red Pepper (chopped into small squares)
- 1 Yellow Pepper (chopped into small squares)
- 12 small diced tomatoes
- Paprika (Hungarian brand if possible!)
- salt
- Black or White Pepper
Instructions
- Dice onion into small squares – sauté with oil.
- Add chicken to onions and sauté for about 10 minutes.
- Add peppers.
- Add A LOT of Paprika. Salt and pepper to taste.
- *For a little kick, add a touched of cayenne pepper.*
- Cover all and simmer for approximately 30 minutes.
- Vegetables will release some liquid. You can cook without lid to reduce, but leave some broth. OPTIONAL: When cooked, you may remove some broth and veggies and blend to use as additional sauce.
- To thicken sauce, use a different bowl to mix a small amount of broth with 1 tablespoon of flour. Add the mixture to the whole pot and stir.
- Serve with sour cream for a real Hungarian dish along with homemade spätzle, egg noodles or rice.
- Also good on the side, a classic Hungarian cucumber salad, Uborkasalata.
- Category: Main Courses
- Cuisine: Hungarian