It’s Mini-Me’s Ballet Concert weekend!
That makes it all about sparkles, glitter & mum taxi duties for me as I rush her between final rehearsal, opening night & next day matinee! It’s an all out onslaught of a weekend!
Never fear, the in-laws are here!
So last night, we were treated to this wee Hungarian traditional number – check it out!
Start off by heating up a glug of oil in a stock pot over a very gentle heat to fry off 2 finely chopped onions & 1 finely diced red capsicum together. When they’re just softened, add in a whole tablespoon of salt! Stir it well, the salt will help break them down even further.
When they’ve fully sweated down, bung in 1kg of chopped up chicken thigh. Combine it well & whack on a lid. You’ll be surprised just how much liquid comes out into the pot from all this!
Allow the chicken to slightly whiten before adding in a sliced chilli, 2 broken bay leaves (they release more flavour when you break them) & 1 teaspoon of minced garlic. Give that lot a jolly good stir & straight back on with the lid.
When the chicken has fully whitened, stir through 1 tablespoon of paprika then bring to the boil before chucking in a tin (410g) of crushed tomatoes. Use the same tin to splash in 1/4 tin full of water. Once again stir then whack that lid back on top.
Now we just wait until the chook is cooked all the way through, usually takes about a half hour from this point.
Serve this ‘soup’ like meal over freshly cooked pasta – Fabuliciouz!