Chicken pörkölt

Cut the chicken thigh fillet (500 g) into pieces the size of a walnut. Finely chop the onions (2 pcs).

Heat the lard or butter (4 tbsp) over medium heat. Add the onion and sauté for 8–10 minutes until soft and lightly golden.

Remove from heat. Add sweet paprika (10 g) and stir quickly.

Return to low heat. Add the chicken and salt (to taste). Mix well. Cover and simmer for 10–12 minutes to allow the chicken to release its juices. If necessary, add 2–3 tbsp of water.

Peel the tomatoes (2 pcs) and chop finely or use canned tomatoes (200 g). Add the tomatoes and simmer for 10–12 minutes until a thick sauce forms.

Cut the green pepper (1 pc) into pieces. Add to the saucepan along with the cumin (1/2 tsp). Simmer for another 5–7 minutes until fully cooked.

Adjust the salt and serve hot. Optionally, add a spoonful of sour cream when serving.