Ingredients
- Oil
- 2 onions
- 500g chicken meat (thigh or breast fillet)
- 1 tbsp Paprika powder
- 300ml crème fraîche (tejföl)
- 20g flour
- 2 tbsp Paprika cream (e.g., Piros Arany)
- 1 (green) bell pepper
- 1 tomato
- Salt and pepper
- (Optional variation: 1 chicken bouillon cube instead of salt)
Preparation
Peel and finely chop the onions. Cut the chicken into small cubes. Heat the oil in a large pan and sauté the onions until golden brown. Add the chicken and sear for a few minutes. Sprinkle with paprika powder, salt, and pepper. Add 2 tbsp of Paprika cream and a splash of water, then bring to a boil. Wash and dice the bell pepper and tomato, add them to the meat, cover, and let it simmer for about 40 minutes until tender.
(Variation: For extra flavor, use a chicken bouillon cube instead of salt. Stir until completely dissolved.)
Meanwhile, prepare 10 thin pancakes (crêpes) and keep them covered. Thicken the crème fraîche by mixing it with 20g of flour. Once the meat is cooked, remove the meat pieces from the pan and set aside. Stir the crème fraîche mixture into the remaining paprika sauce in the pan and simmer briefly to thicken. Mix a few spoonfuls of this sauce with the meat. Spread each pancake generously with the meat filling, then roll or fold them into squares.
Place the filled pancakes in an ovenproof dish and pour the remaining paprika sauce over them. Heat in the oven for 10-15 minutes (do not let them bake/crisp up). Garnish with bits of pepper and serve with an extra dollop of crème fraîche on the side.
Enjoy your meal!
Preparation time: ± 1.15 hours
