This simple, but tasty chicken stew with peppers exists in several variations in the Panonic region. The most famous version is probably the Hungarian 🇭🇺 one. As far as I could check, the main difference with respect to my country’s, Croatian, one is that in Hungary you usually add sour cream, while we Croatians don’t. Still, I guess my recipe could represent both countries equally well 😊

It is very important to use, at least partly, chicken pieces with bones and skin – only filets will not give enough taste. Also, the better peppers and paprika powder you find, the tastier it will be. In any case, this is a dish worth making in a big batch, as like most stews it gets better a day or two after making. As a side dish, any short pasta will do (I made German Spätzle); boiled or mashed potatoes also work well with this.

Suitable for: This is halal and kosher, but not vegetarian/vegan. It is glutene-free, egg-free, lactose-free, contains no nuts or shellfish.

🇭🇷 🇭🇷

🌱🌞🍂☃️

⌚ Ca. 90 min

PDF-recipe for collecting and printing

Ingredients (4-6 servings)🛒

1 tbsp sunflower oil, 3 peppers (I mixed red and yellow), 2 onions, 1  garlic clove, ca. 1 kg chicken (cut into pieces, you definitely should use at least some parts with skin and bone), 1 tsp salt, 1/2 tsp pepper, 2 tsp paprika powder, 1 tap marjoram, 100 ml white wine, ca. 400 ml chopped tomatoes, 1 chicken bouillon cube

How to 🍳

Heat sunflower oil. Add chopped peppers, onions, garlic clove. Stir occasionally, fry until softened. Add chicken. Fry from both sides. Add salt, pepper, paprika powder, marjoram, wine, chopped tomatoes. Stir. When it starts to boil, add hot water, just enough to cover all meat, and the bouillon cube. Stir, cover, reduce heat, cook on low heat for 1-1.15 hours, stirring occasionally.

Serve with any short noodles of your choosing, or with boiled or mashed potatoes, I made some German Spätzle (in fact: Knöpfle) to go with it.