Paprika Chicken

Peel and finely chop garlic and onion. Wash and seed the bell bell pepper and cut into fine strips.

Salt and pepper chicken fillets and fry in oil on both sides and remove from pan.

Sauté onion and garlic in the drippings. Stir in tomato paste and paprika powder and add bell pepper strips. Pour in water and add bouillon cubes (I always use vegetable bouillon cubes).

Bring to a boil again, add meat and steam covered for about 15 minutes.

Remove meat again briefly.

Mix sour cream, flour and a little water until smooth and stir into the not boiling sauce (it is best to pour through a sieve).

Bring to the boil again and season with salt and pepper.

Then put the meat back and let the paprika chicken steep in the sauce for 5 minutes.

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