Bell Pepper from Burgenland
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken leg (s) or chicken breasts
- 1 vegetable onion (s)
- 1 red pepper (s)
- 2 tablespoon paprika powder, noble sweet
- 1 dash apple cider vinegar
- 1 tablespoon tomato paste
- 500 ml vegetable stock, (or meat stock)
- 1 lemon (s), untreated
- 1 tablespoon flour
- 200 g sour cream
- Salt, pepper, cayenne pepper, sugar
Print Recipe
Pin Recipe Instructions
- Dice the onions and peppers.
- Salt the chicken well and fry in oil not too dark. Take out the chicken and roast the onion and paprika in the remaining oil. Stir in the paprika powder and tomato paste and quickly deglaze with a small dash of apple cider vinegar and pour on the broth.
- Cut a small piece of peel from the lemon, about once by two centimeters, and cook with it.
- After boiling for the first time, add the chicken pieces again and cook covered for approx. 45 minutes until soft (chicken breast only for 20 minutes!)
- Take the chicken out of the pan.
- Whisk the flour with the sour cream and stir quickly into the sauce and season with salt, pepper, sugar, cayenne pepper and lemon juice.
- Put the chicken pieces back in and reheat.
- Serve traditionally with spaetzle.
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