Paprikash

Rinse chicken, dry and cut into pieces. Rub with salt, pepper and paprika powder.

Halve the washed peppers, remove the stalk and cut the pods into strips. Remove the peel from the onions, halve them and cut them into strips.

Heat the oil in a non-stick frying pan and fry the onions until translucent. Add the peppers and fry briefly.

Add the seasoned chicken pieces to the pan and stir-fry. Fold in the tomato paste and pour in the chicken soup.

Put a lid on the frying pan and simmer the paprikash gently at a low temperature for about 20 minutes. Stir occasionally during this process.

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