2bigchicken thighsor chicken breasts, at least 350 gr of meat
4bigpotatoes(yellow ones)
1 or 2carrots
1bigonion
2clovesof garlic
2tbspsweet paprika
1tbsphot paprika
2tspchilli flakes(optional)
1tspbasil or parsley
3tbspsalt(add one or two tbsp and if it not too salty,add more)
1tbsppepper(the amount of pepper is up to you)
lard or oilfor frying
1 fulltbspflour or cornstarch
750mlwater(this is approx. see the recipe notes)
chicken seasoning mix(optional)
Instructions
Chop onion and garlic nicely and fry them on some lard or oil until translucent.
Cut carrots into small pieces and add them to the same pot.
Cut the chicken into small or medium sized pieces and add them once the onions and carrots are soft enough.
Add some salt and pepper to the chicken, and if you like, you can add some chicken seasoning mix.
Cut potatoes into small pieces and add them into the pot together with water. Water should cover all ingredients.
Cook paprikash at low to medium heat for up to 2 hours or at least 90 minutes. You will probably need to add more water during cooking, until the potatoes are cooked well.
You can immediately add all the spices, including salt, pepper, hot and sweet paprika, basil or parsley.
In a cup of cold water, add a full tablespoon of flour or cornstarch. Mix it well and then add it to the pot. Stir paprikash occasionally and if it is not red enough add more paprika.
Paprikash is ready when the potatoes are cooked enough and the liquid is thick.
Notes
Potatoes require a lot of salt, so make sure you taste the paprikash and add more salt if necessary.If the paprikash is not thick enough, add more water with flour, but don’t add too much flour at once because the paprikash can scorch easily.It is never enough of sweet paprika, especially if your chicken paprikash is too light in colour. If you don't like spicy food, skip hot paprika and add more sweet paprika.The amount of water is about 750 ml, but don't need to measure it, just cover everything in water. Add more water during cooking, until potatoes are cooked.