Summary

Ingredients

• 1 chicken (roast chicken or boiled soup chicken)
• 2 onions)
• 4 cloves garlic
• 2 teaspoons flour
• 2 tablespoon sour cream
• 1 green pepper (s)
• 1 teaspoon tomato paste
• 2 teaspoons marjoram
• salt
• pepper
• Oil, for frying
• 1 teaspoon paprika powder, sweet
• 0.5 teaspoon ½ paprika powder, hot (rose paprika)
• 0.25 liter ¼ chicken broth

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Instructions

1. Divide the roast chicken into pieces, season the pieces with salt on both sides and brown them in the hot fat until golden. Remove the pieces from the fat again. Possibly pour off some fat. In the remaining fat, first fry the chopped paprika, then add the chopped onions and fry for about 3 minutes, then add the chopped garlic cloves and fry for another 3 minutes. Then briefly roast the marjoram. Remove the pan from the heat and stir in the paprika until it has combined well with the fat. It is important not to add the paprika powder to the fat that is too hot, otherwise it will burn and become bitter. Pour the soup on and put it back on the plate. Stir in the tomato paste. Place the chicken pieces in the sauce and steam everything until soft. When the chicken is tender, remove it from the pan and keep it warm. Mix the sour cream and flour into a batter and stir in the sauce. Let it boil briefly. To taste. Strain the sauce over the chicken pieces.
2. We like it best with dumplings and green salad with pumpkin seed oil.