Chicken paprikash Hungarian

1 kg chicken (2 large chicken breast without skin)

250 g sour cream

1 glass thick tomato juice

5-6 cloves of garlic

4 tomatoes

2-3 large bell peppers

2 onions

3 Art. l. olive oil or vegetable

2-3 Art. l. ground paprika

1.5 Art. l. flour
some flour to choose? we'll show

? h. l. ground hot pepper

ground black pepper

salt

Pour the oil in a saucepan, finely chop the onion and fry it in butter until golden brown.

Chicken breasts cut into cubes, add to the frying onions.

Sweet pepper cut into cubes, remove the skin from the tomatoes and rub them on a grater, garlic passed through the press, add the tomatoes and pepper in a saucepan, lightly fry, then add the tomato juice, paprika and garlic, pepper and salt, cover and simmer for half an hour on average, fire.

Sour cream combine with the flour, mix thoroughly, add paprika, stir and simmer with chicken paprikash Hungarian further 10 minutes.

Served with chicken paprikash Hungarian with boiled rice or mashed potatoes.