in honour of dracula restarting and jonathan once again having paprika hendl, i have decided to translate and post this recipe for it that was included in a special deluxe illustrated edition of dracula i bought a few years ago:
the recipe is as follows:
original transylvanian recipe
note: the garlic in this dish may perhaps provide defence against possible vampire attacks, therefore it is advisable to use more rather than less.
6 chicken thighs (or 1 roast chicken) | 3 onions | 4 cloves of garlic | 3 colourful bell peppers | 2 tablespoons of tomato paste | 800 g of peeled tomatoes | chili powder (spicyness as wanted) | 100 ml cream | 3 teaspoons of sweet paprika | 3 teaspoons of hot paprika | 2 teaspoons of starch | a pinch of sugar | salt | pepper
preheat the oven until it has reached circa 150°c. in the meantime, peel and finely dice onions and garlic. wash the bell peppers, remove seeds and dice finely.
wash the chicken and pat dry. sear in a cast iron pot. add onions and bell peppers and fry together briefly. then add the garlic and fry together for circa two minutes.
add tomato paste and peeled tomatoes. add paprika powder, salt, pepper and sugar. mix in chili powder for desired spice level.
put in oven with closed lid and braise for circa two hours. put on stove again after and add cream. while stirring bring to a boil and thicken with starch. add salt, pepper and chili to taste.
this dish goes well with rice, potatoes and salad.
