Harmony in the Kitchen
Andrea Tullis, violinist, was born and raised in Hungary. Her fabulous cooking is renowned among her colleagues. This is one of her easiest and tastiest recipes. Andrea uses only dark meat because the chicken bone makes the broth taste better.
6-8 chicken thighs or drumsticks
1 large onion chopped
1 Hungarian waxed pepper chopped
1-2 cloves garlic crushed
1 tomato chopped
2 to 3 (or more) tablespoons paprika
1/2 tsp ground cumin
1C chicken stock
1/3 to 1/2 cup sour cream
1-2 tablespoons flour
Salt/ pepper to taste
Sauté the onions in the oil until they are translucent.
Add the waxed pepper and tomato, simmer for 1-2 minutes.
Add the paprika and the chicken. (Take it of off the burner so the paprika doesn't get burned!)
Add the chicken stock, more if you need to.
Add a little cumin, salt and pepper to taste.
Cook until the meat comes off the bone. (45 minutes)
Mix 1/3-1/2 cup sour cream with flour, pour it over the chicken when it's done and cook for another minute or so. Serve with dumplings or pasta.
Jó étvágyat! (Bon appétit!)