Ingredients
- 4 peppers (red halved)
- 4 chicken joints
- 1 onion (finely chopped)
- 1 salt
- 1/2 stock
- 250 ml chicken stock
- 75 ml soured cream
- 18 gr paprika
- 16 ml oil
- 10 gr tomato puree
4. Reduce the cooking juices to a syrupy glaze. Stir in the tomato puree and the remaining stock. Boil and then add the chicken peppers and seasoning. Pour over the cream or yogurt and heat through.
