Hungarian chicken stew

I am convinced, Hungarian chicken stew is one of those essential dishes which shouldn't be missed from any dinner table, particularly when it comes to Hungarian households.
As you might have noticed from watching our other similar types of meat dishes, I am always putting a lot of emphasis on roasting the meat properly, before adding any liquid to the pot. Trust me, this is the most essential step to give the meat a more enjoyable flavor and texture, not to mention the body of the stew is heavily dependent on this.
We recommend this traditional dish with a lot of love. Please enjoy viewing it, and hopefully, you will give it a try to cook it. Enjoy!
Ingredients:
2 tablespoons of fat (pork, duck, or any natural tasting oil, no olive oil please)
5 pieces of chicken legs, in this case, 1.2 kg
150-200 grams of onions
3-4 cloves of garlic
200 grams of Cuban peppers (try to avoid green bell peppers)
200 grams of ripe tomatoes
60-80 grams of paprika paste (if you can't get it, skip this)
50 grams of tomato paste
salt to taste, ground or freshly ground black pepper, one teaspoon of ground caraway seed, sweet Hungarian paprika.
To buy Hungarian sweet paparika:
www.amazon.com...
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