Serbian chicken paprikas

Ingredients

2 yellow onions

2.3 tbsp olive oil

2-3 chicken drumsticks with or without bones

2 carrots

A bit of celery

Root of parsley

½ parsnip

1 paprika

1 tomato

2 cloves of garlic

Bunch of parsley

1tsp paprika spice

Salt

1 stock cube

1tbsp tomato puree

2 large potatoes

Process

In a pot, on a little olive oil, sauté the finely chopped onions until soft. If it gets dry add couple of tbsp. of water.

Add the drumsticks whole or in pieces. Keep sautéing until you prepare the vegetables.

Wash and peal the carrots, celery, parsley root and the parsnip. Remove the middle of the last two as it can be too tough. Cut the paprika into medium size pieces, tomato into circles, finely chop the garlic and the bunch of parsley.

Add the carrots, celery, parsley root and parsnip to the pot, cover everything with warm water. Lid on. Continue cooking.

After 20min of cooking add the paprika.

When the paprika gets tender add the tomato and the garlic. Salt.

After 10min add paprika spice and more water if needed. Continue cooking with the lid on. It should bubble gently.

When the tomato is tender add the stock cube and 1tbsp tomato puree.

Take out the carrots, the celery and the parsnip and cut them into medium size pieces. Take out the meat and half of the cooking liquid.

Cut the potatoes into circles and cook in a separate pot until half cooked.

Put everything back to the cooking liquid-potatoes, vegetables, meat and then cover with the rest of the cooking liquid.

Cook on high for additional 30min or until potatoes are cooked through.

Serve with some crème fresh and a slice of fresh bread.

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