The paprikash in terracotta really gives a different look and taste. Today I decided to make it as simple and tasty as possible, in which I added herbal ingredients and various spices. The paprikash is made in a light way without the addition of flour, and with lots of vegetables and chicken drumsticks. This is ideal to make for Sunday lunch if you don't have much time during the week, try this recipe of mine, I believe you will make it many times. Follow recipe.
Ingredients: simple, total time: 2 h 15 min., 6 serving
1 big whole onion/ finely chopped
3 carrots/ cut into rings
1/4 celery root/ finely chopped/150 ml cup full
4 fresh red long pepper/ cut into lengthwise strips 2 cm thickness then cut in half
9 pieces drumsticks
3 big tomato/peeled and diced -or 3 medium — diced/ 200 ml cup
5 medium potatoes/ diced
1 tsp dry parsley
2 cloves of garlic/ crushed
4 tsp tomato paste
1 teaspoon salt
1/2 tsp black pepper/ or to taste
2 tsp dry spice/ Vegeta
2 tsp red ground pepper
1 tsp smoked paprika
1/2 tsp red-hot crushed pepper
4 Tbsp vegetable oil
1 bay leaf
water as needed
Tools:
Deep bowl terracotta 5-6 liter + lid or aluminum foil
Wok pan
Preparation:
Prepare all the ingredients as described above.
Wash and clean all the vegetables well, cut them according to the description.
Wash the chicken drumsticks and remove the lower part of the cartilage with a sharp knife.
If you want, you can remove the skin from the chicken drumsticks. I removed the skin from 5 pieces, and left the skin on 4. I did this because my husband likes to eat drumsticks with the skin on, and at the same time, the skin gives this dish a better taste!
Coat the terracotta with oil, all sides, with help of a brush.
Sauté the onion in 4 tablespoons of oil for 2 minutes, then add chopped celery, carrot, and sauté and stir for 5 minutes.
After that, add sliced peppers, diced tomato, bay leaf and 2 crushed garlic cloves.
Simmer for 20 minutes on moderate heat, with stirring occasionally. Turn off heat.
Pour all sautéed vegetables in terracotta, add the diced potatoes, drumsticks, all the spices according to the description, add enough water to be 1 finger level below all the ingredients.
At the end, add tomato paste with a little water and stir once more. Swirl the bowl once more.
Now heat the oven to 220 °C.
Cover the terracotta dish.
Ten minutes after transfer terracotta dish in the heated oven. Reduce heat to 180 °C.
If you don't have a terracotta lid, you can use aluminum foil.
Cook for about 2 hours.
Add water as needed during cooking after 1 hour and remove the lid. (If you want a thicker meal, add a little water 2 times per 150 ml during the entire cooking process. If you want less thick, add 250 ml water twice.) I added 2 each of 150 ml of water if I like it thicker.
Serve warm in deep plates.
Buon appetito!
NOTE:
In terracotta dish, you can also use a whole chicken divided into 4 parts, or some other parts of chicken meat.
If you like the recipe this way, you can use diced veal instead of chicken, add more than one bay leaf and add some thyme and marjoram.
I used fresh long peppers: 2 red, 2 green and 1 yellow.
If you like pasta, you can add dumplings, see the recipe here how to make them. Cook them in a pot with a little salted water, then pour the stew over them. For this method, you need more water in the terracotta.
I did not add flour to this stew, and the dish is easy to eat. And if you really like to add it, add 1 tablespoon mixed with a little water and mix with the ingredients before baking.
Do not add any more spices because the stew is just right. If you want it hotter, add 1 teaspoon of red-hot pepper flakes.
Pour the rest of the food into another pot and keep in the refrigerator for up to 3 days.
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