Paprika Chicken

For the chicken bell pepper, cut the chicken into small pieces, salt and pepper. Finely chop the onion and garlic. Mix sour cream, ajvar, tomato paste, soup powder, water and flour with a whisk.

Fry the chicken in a little butter fat and remove from the pan. Fry the onion and garlic in the frying residue until translucent, fry the paprika powder very briefly and then pour in the sour cream mixture.

Add a little cumin, bring to a boil briefly while whisking. Add the chicken back in and simmer slowly for about 15 minutes.

Cut red bell bell pepper into strips. Sauté in an extra pan until hot and add herbs to taste. Serve with rice and add the roasted bell bell pepper.

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