Summary

Ingredients

• 2 chickens (corn chickens)
• 200 g onion (s), red, chopped
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot - or more?
• 60 g tomato (s), pitted
• 120 g bell pepper (s), red, diced
• 1 cup sour cream
• 1 teaspoon flour
• 2 cup chicken broth, (homemade, no bag products!)

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Instructions

1. Quarter the 2 chickens and remove the fatty parts.
2. In a casserole over medium-high heat, cook the 200 g chopped red onions for 3-4 minutes until golden brown. Remove from heat and stir in the 2 tablespoons noble sweet paprika powder. Pour in the 2 cups hot chicken broth and return to medium heat. Add the chicken pieces and season with the 1 teaspoon hot paprika powder.
3. Simmer for 20 minutes. Add the 60 g pitted tomatoes. Continue simmering until the chicken reaches 74°C (165°F) internally, about 15-20 minutes. Remove the chicken pieces to a plate. Add the 120 g diced red bell peppers to the sauce and simmer for 5 minutes until soft.
4. While the peppers finish cooking, debone and peel the chicken meat. Return the meat to the sauce and heat through on medium heat for 1-2 minutes. Mix the 1 cup sour cream with the 1 teaspoon flour, then fold into the sauce. Heat for another 1-2 minutes until warmed through.
5. Serve with dumplings or broad noodles.