Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 60 ml vegetable oil in a large heavy-bottomed pot over medium heat, then add 2 large finely chopped yellow onions and sauté them gently for 8-10 minutes until they are softened and translucent but not browned.

2. 2

   Add 600 grams of cubed boneless, skinless chicken thighs to the pot and brown them lightly on all sides for about 5-7 minutes, stirring occasionally.

3. 3

   Remove the pot from the heat briefly, stir in 2 tablespoons Hungarian sweet paprika, 1 teaspoon crushed caraway seeds, 0.5 teaspoon dried marjoram, 3 minced cloves of garlic, and 2 tablespoons tomato paste, mixing well for 1 minute to cook the spices without burning them.

4. 4

   Return the pot to medium heat and add 1 diced green bell pepper and 2 large sweet potatoes cut into 2 cm cubes, stirring everything together for another 3 minutes.

5. 5

   Pour in 500 ml vegetable broth, ensuring the chicken and vegetables are mostly submerged, then bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and let the stew simmer for 40-50 minutes, or until the chicken is very tender and the sweet potatoes are easily pierced with a fork, stirring occasionally to prevent sticking.

7. 7

   Season the Édesburgonya Csirkepörkölt with salt and freshly ground black pepper to taste before serving hot.