Hungarian Chicken and Vegetable Stew

Hungarian Chicken and Vegetable Stew

Ingredients:

• 500 g chicken breast, diced
• 2 potatoes, peeled and cubed
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 400 g canned diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tbsp sweet Hungarian paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 500 ml chicken broth
• Fresh parsley for garnish

Instructions:

1. Heat the oil in a pot and cook the onion until soft.
2. Add the garlic and cook for 1 minute.
3. Add the chicken pieces and cook until lightly browned.
4. Stir in the paprika, salt, pepper, and thyme.
5. Add the potatoes, carrots, and bell pepper.
6. Pour in the diced tomatoes, tomato paste, and chicken broth.
7. Bring to a boil, then reduce the heat and simmer for 35–40 minutes until the vegetables are tender and the sauce thickens.
8. Garnish with fresh parsley and serve hot with rice or bread.