Paprikapoularde

Ingredients

• 1 ready‑to‑cook poultry (ca. 1.5 kg)
• 1 tsp salt
• Pepper
• 100 g onions
• 2 Garlic cloves
• 30 g clarified butter
• 40 g tomato paste
• 2 tbsp sweet paprika powder
• 10 g flour
• 250 ml poultry stock
• 1 piece untreated lemon zest
• 400 g bell peppers (red and green)
• 100 g Sour cream
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash the poultry inside and out under running cold water, pat dry, then cut into 6 parts, salt and pepper.

2. 2.

   Peel and finely chop the onion and garlic. Heat clarified butter in a pan and brown the poultry pieces over medium heat until the skin is golden‑yellow (about 5 minutes). Remove and set aside.

3. 3.

   Sauté onions and garlic in the fat until translucent. Stir in tomato paste, paprika powder, and flour; cook for a few seconds while stirring. Gradually add stock, stirring until the sauce is smooth. Add lemon zest.

4. 4.

   Place the meat in the sauce, bring to a boil, then cover. Simmer over low heat for 25–30 minutes. Halve the bell peppers, remove stems, seeds, and white membranes, cut flesh into ~1 cm cubes, and add them to the poultry during the last 20 minutes.

5. 5.

   Arrange the meat on a preheated plate and keep warm. Remove lemon zest from the sauce. Whisk sour cream with some sauce until smooth, carefully stir in, and heat gently; do not boil. Taste and adjust seasoning.

6. 6.

   Pour the sauce over the poultry pieces or serve it separately at the table. Sprinkle with parsley and serve. Pair with banded noodles.