Grandma Alice did not make many dishes, but the ones she did, she honed over many years. We have tweaked this slightly but it still retains her memory. The key is the sweet Hungarian paprika, which lends a smoky flavor without any heat, and the assortment of peppers. We have added the orange pepper but use what you have on hand. The meat is tender and juicy, and served over rice is a hit with all generations at our table.
Grandma Alice’s Hungarian Chicken and Pepper’s Stew
1 whole chicken cut in parts plus 2 extra whole breasts cut in half
1 red pepper, sliced
1 green pepper, sliced
1 orange pepper, sliced
1 large brown onion, diced
3 cloves of garlic, minced
1/3 of a cup of Hungarian sweet paprika
Salt and pepper to taste
½ cup of olive oil
2 boxes of chopped tomatoes
In large pan, heat half of the olive oil and sauté all vegetable until soft over medium heat. Remove from pan and reserve. Add the remaining olive oil and heat to high. While pan is heating, rub chicken with salt, pepper and paprika. Add chicken to pan and brown on both sides, about five minutes per side. Return vegetables to pan and add tomatoes. Reduce heat and cover. Cook until chicken is tender and falling off bone about one hour.
Serve with steamed rice