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🍽️ Hungarian Chicken Stew

443 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 0.5 bunch parsley
• 1 tsp caraway seeds
• 1 lemon
• 1 kg chicken breast fillet (on the bone)
• 200 g onions (3 onions)
• 500 g red and yellow bell peppers
• 2 red chili peppers
• 500 g medium-sized potatoes
• 2 tbsp rapeseed oil
• salt
• pepper
• 2 tbsp paprika powder (sweet)
• 150 ml white wine
• 800 ml poultry broth
• 3 bay leaves
• 4 tomatoes
• 100 g sour cream

Instructions

1. 1. Peel the garlic.
2. 2. Wash the parsley.
3. 3. Shake the parsley dry.
4. 4. Pluck the parsley leaves from the stems.
5. 5. Finely chop the parsley leaves.
6. 6. Finely chop the garlic.
7. 7. Finely chop the caraway seeds.
8. 8. Mix the parsley, garlic, and caraway seeds in a bowl.
9. 9. Rinse the lemon under hot water.
10. 10. Dry the lemon with a cloth.
11. 11. Grate the lemon zest finely.
12. 12. Add the lemon zest to the parsley mixture.
13. 13. Cover the bowl.
14. 14. Place the bowl in a cold place.
15. 15. Squeeze the lemon.
16. 16. Set the lemon juice aside.
17. 17. Skin the chicken breast pieces.
18. 18. Cut the chicken meat into large pieces at the bone.
19. 19. Peel the onions.
20. 20. Cut the onions into wedges.
21. 21. Quarter the bell peppers.
22. 22. Remove the seeds from the bell peppers.
23. 23. Wash the deseeded pepper pieces.
24. 24. Cut the bell peppers into large pieces.
25. 25. Wash the chili peppers.
26. 26. Remove the stems and seeds from the chili peppers.
27. 27. Slice the chili peppers.
28. 28. Wash the potatoes.
29. 29. Peel the potatoes.
30. 30. Cut the potatoes into 2 cm thick slices.
31. 31. Place the potato slices in a bowl of water.
32. 32. Heat the oil in a heavy pot.
33. 33. Season the meat with salt.
34. 34. Season the meat with pepper.
35. 35. Fry the meat in the hot oil.
36. 36. Fry the meat on each side.
37. 37. Remove the meat from the pot.
38. 38. Set the meat aside.
39. 39. Add the onions to the pot.
40. 40. Add the bell peppers to the pot.
41. 41. Sauté the vegetables over medium heat.
42. 42. Sauté the vegetables for 3-4 minutes.
43. 43. Sprinkle paprika powder over the vegetables.
44. 44. Deglaze the vegetables with white wine.
45. 45. Pour in the broth.
46. 46. Bring the mixture to a boil.
47. 47. Add the chicken pieces to the pot.
48. 48. Add the bay leaves to the pot.
49. 49. Cover the pot.
50. 50. Simmer the chicken over medium heat.
51. 51. Simmer the chicken for a total of 40 minutes.
52. 52. Turn the meat 3 times while simmering.
53. 53. Wait 20 minutes after the start of cooking time.
54. 54. Drain the potatoes.
55. 55. Add the potatoes to the pot with the chicken.
56. 56. Wash the tomatoes.
57. 57. Quarter the tomatoes.
58. 58. Remove the seeds from the tomatoes.
59. 59. Wait 25 minutes after the start of cooking time.
60. 60. Add the tomatoes to the chicken.
61. 61. Season the stew with salt.
62. 62. Season the stew with pepper.
63. 63. Add some lemon juice to the stew.
64. 64. Stir the sour cream into the stew.
65. 65. Sprinkle the parsley mixture over the stew.

Nutrition per serving

• kcal: 443
• Protein: 59 g · Fett/Fat: 10 g · Carbs: 24 g