Chicken Stew (Paprikaš)

Procedure

Dice three onions as fine as possible and start cooking them at low heat (3½) with a generous helping of oil. Do NOT burn them – mix often.

Once onions are softened (about 30 minutes or so), add shredded carrots, shredded celery root, and finely chopped garlic. Add water for mush-like consistency. Risk of burning stuff is greatly reduced now but do not forget to occasionally give it a mix. Cook for 30 minutes.

Add cubed chicken, smoked paprika, salt, black pepper, and bay leaves. Increase heat just a smidgen (4), and leave to a slow bubble mixing it here and there. As water boils away, add more to keep level at 4 liters. If you wish, you can add a few small peppers too.

Cook for 1 hour and serve.

Ingredients

1 kg	Chicken	2 lb
3	Yellow onion
50 ml	Oil
2	Carrots
½	Celery root
4 cloves	Garlic
15 g	Smoked paprika	2 tbsp
a dash	Cayenne powder
17 g	Salt	1 tbsp
2.5 g	Black pepper	1 tsp
2	Bay leaves
4	Sweet peppers