Entree: Hungary – Transdanubia – Lecsós Csirke (Chicken cooked with lecsó — a paprika, tomato, and onion pepper stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) lard or vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin-on
- Salt and freshly ground black pepper
- 2 large onions, thinly sliced (about 10 oz / 285 g)
- 2 tbsp (16 g) sweet Hungarian paprika
- 1 tsp (2 g) hot paprika (optional)
- 3 medium bell peppers, mixed colors, cored and sliced, about 1 lb (450 g) total
- 1 1/2 lb (680 g) ripe tomatoes, peeled and chopped (or 14 oz / 400 g canned tomatoes)
- 2 tbsp (30 ml) tomato paste (optional for deeper color)
- 1/2 cup (120 ml) chicken broth (optional)
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Season the chicken thighs with salt and pepper. Heat the lard or oil in a deep skillet or Dutch oven over medium-high heat. Brown the chicken, skin-side down first, until golden, 6–8 minutes per side; transfer to a plate.
2. Lower the heat to medium. Add the sliced onions and cook until translucent, about 6–8 minutes. Remove the pan from the heat, sprinkle in the sweet paprika (and hot paprika if using) and stir quickly to coat the onions—this blooms the paprika without burning it.
3. Return the pan to medium heat, add the sliced peppers and sauté until beginning to soften, about 5 minutes. Stir in the chopped tomatoes, tomato paste if using, chicken broth, and sugar if desired. Bring to a gentle simmer.
4. Nestle the browned chicken thighs into the lecsó mixture, cover, and simmer gently for 30–40 minutes until the chicken is cooked through and the sauce has thickened. Stir occasionally and spoon sauce over the chicken.
5. Adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot with fresh bread, boiled potatoes, or rice.