Hungarian Chicken Lecsó (Csirkés Lecsó)

Instructions

1. 1Prepare your ingredients: Cut the about 450 g of chicken thighs into bite-sized pieces, about 2.5 cm cubes. Slice the 2 medium bell peppers (any color you have from yellow and red) into strips. Slice the 3 medium tomatoes into wedges. Chop the 1 large onion into small pieces.
2. 2Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, around 200°C. Add the cut chicken thighs and brown them on all sides, about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the chopped 1 large onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let it brown too much.
4. 4Add the sliced 2 medium bell peppers to the pot. Cook, stirring occasionally, for another 5 minutes until they begin to soften slightly.
5. 5Stir in the sliced 3 medium tomatoes, the about 113 g of smoked sausage (cut into bite-sized pieces if not already), 1 tbsp of sweet paprika, 1 tsp of salt, and 0.5 tsp of black pepper. Cook for 1 minute, stirring constantly, until the paprika is fragrant.
6. 6Return the browned chicken pieces to the pot with the vegetables and sausage. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 25 minutes. The chicken should be cooked through (internal temperature of 74°C or 74°C) and the vegetables should be tender.
7. 7Serve the Hungarian Chicken Lecsó hot.

Substitutions

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