This has many of the same ingredients as leczo, so it’s a good dish to make when you need to clear out the fridge. The sauce is best served over Polish potato dumplings, although when I first had this maybe six years ago, I paired it with fresh, hand-made egg-flour-parsley dumplings. The sauce keeps well for a few days. For a second day variation, serve over brown rice and steamed vegetables.
You’ll need:
1-2 chicken thigh/leg quarters (with skin, bone-in for the flavor)
3-4 tablespoons of paprika
2-3 peppers diced (green, red, yellow, whatever color you want)
a dash of cayenne pepper
1 big onion, diced
minced garlic
salt and pepper
1 cup light sour cream
chopped fresh parsley
potato dumplings (kopytka—you can find it frozen at Polish grocery stores, I will recommend some, soon)
What to do:
1. Saute onions and garlic in olive oil until onions are clear.
2. Add paprika, cayenne pepper, salt and pepper, and stir thoroughly.
3. Add chicken and add more oil as needed.
4. Add peppers and saute for a bit.
5. Add just enough water to cover the chicken and vegetables and chopped parsley.
6. Bring to a boil and let simmer for about 45 minutes or until chicken and vegetables are very tender.
7. In the meantime, prepare the potato dumplings (you can buy them frozen at most Polish or European grocery stores). Be sure to add the dumplings to cold water, not boiling, or else the dumplings will melt into a mush.
8. When the chicken and sauce is done, let cool for about 10-15 minutes. Then stir in the sour cream. I like to tear the chicken up into pieces and incorporate it into the sauce before serving, but you can do whatever you want with it.
9. Serve over the dumplings.
