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Hungarian Braised Chicken

Goulash.Chefs's picture
Ingredients
  Chicken 3 1⁄2 Pound
  Fat 3 1⁄2 Ounce
  Tomato puree 2 Teaspoon (1 Dessert Spoon)
  Paprika 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Bacon 2 Ounce
  Tinned lecso 3 1⁄2 Ounce
  Onions 2 1⁄2 Ounce
Directions

Clean chicken, wash thoroughly, cut it into pieces and salt it.
Heat fat in frying pan, fry the pieces in it rapidly, until they turn brown.
Then pour fat into another pan, cover the chicken and set it aside.
Put the bacon, cut into small cubes, into the fat, fry till pale yellow, then add finely chopped onions, and fry again.
Add red pepper, tinned lecso, and tomato puree, salt, stir, then pour over the chicken.
Replace chicken over the open flame, and braise—covered with lid—over a hot flame for several mins., until the chicken is tender.
Dish with saute potatoes.
Use fresh tomatoes and green paprika instead of lecso during th esummer; taking 3/4 lb. fresh tomato and 1 1/2 lb. fresh green paprika, in which case tomato puree and even bacon can be dispensed with.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken

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