Hungarian Chicken
Adapted from Joan Nathan’s recipe for letcho.
3 tablespoons olive oil
2 medium onion, chopped
2 green bell peppers, chopped
2 large cans of diced tomatoes
Salt and freshly ground black pepper
about 1 TB of paprika (mix sweet and hot depending on taste)
3 lbs chicken breasts
In a dutch oven sauté onion and pepper in oil. Add tomatoes with liquid and seasonings and bring to simmer. Add chicken and maybe a bit of water to cover.
Cover with lid of dutch oven, and toss into the oven at 325F for 3 hours.
Remove chicken and puree mixture if you want to keep your onion and pepper hating wife happy.
