Chicken Perkelt

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 pound bacon, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tablespoons sweet paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1 (14-ounce) can diced tomatoes
• 1 cup chicken broth
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chicken and bacon and cook, stirring frequently, until the chicken is golden brown, about 5 minutes.
3. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes.
4. Add the paprika, oregano, cumin, coriander, and red pepper flakes and cook, stirring, for 1 minute.
5. Add the tomatoes and chicken broth and bring to a boil.
6. Reduce the heat to low and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 25 minutes.
7. Season to taste with salt and pepper.

Interesting Facts

• Perkelt is a classic Hungarian stew and can be made with beef, lamb, pork, or chicken.
• This dish is traditionally served with mashed potatoes, spaetzle, or egg noodles.
• The name "perkelt" is derived from the German word "porken," which means "to fry."