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Although Cooking With Kids has featured a Chicken Paprikash recipe in the past, it was not, I sheepishly admit, the genuine article. This version is the dish that made a weekly appearance at our house and, according to my mother, is the real thing.
1 tbsp vegetable oil
1 onion, chopped
1 green sweet pepper, chopped
2.5 kg chicken, cut into 8 pieces
1 tbsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup water
In a large skillet (that has a lid) or a Dutch oven, heat the oil. Add the onion and green pepper and stir, over medium heat, for about 10 minutes or until soft.
Add the chicken pieces, paprika, salt and pepper, and toss everything around until mixed. Add the water, cover the pan and lower the heat to a simmer. Cook, stirring once in a while, for 30 to 35 minutes, until the chicken is tender.
Serve with nockedli (those wonderful dumplings), rice or noodles to soak up the sauce.
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