A good friend dropped by from Singapore and since he has never been to Genting, we decided to take a trip there for lunch. (yummm… I can still remember the delicious food we had. Will blog about it when I have the motivation. Hehee). Anyway, I manage to get my hands on some really fresh and beautiful capsicum / paprika / bell peppers (mom calls it tanglung / lantern chilli) in the strawberry / mushroom  farm which was just 5 minutes away from the main shop in Gohtong (half way up Genting) 

With so much fresh paprika, I decided to cook Hungarian Chicken Paprikash and invite our friend Mr.F over for dinner with us.  

Ingredients I used

• 4          Drumsticks
• 4          Paprikas ( I used 2 red and 2 yellow – thinly sliced)
• 1          Carrot (thinly sliced)
• 1          Onions (thinly sliced)
• 2          fresh Tomato diced
• 1 tbsp  finely chopped garlic
• 1 tbsp  Tomato paste
• 1 tbsp Hungarian sweet paprika (you can grab them from any dry herbs rack)
• 3 cups Chicken Stock Water (I just throw in one chicken stock cube in hot water)
• 100gm Crème fraîche
• 2 cups  Risotto rice
• 2pcs     Bay Leaves

Melt some duck fat (which I had left over from my duck confit), and sauté my drumsticks till they are golden brown. Next, in goes my onions until soft, then, the garlic.

Throw in the tomato paste and hungarian sweet paprika. Fry till fragrant. Once this is done, I add my drumsticks, chicken stock water, carrots and paprikas. Tuck in the 2 bay leaves. Bring all these to boil and Cover the pan and allow the whole thing to simmer in low heat for about 20-25 minutes. Lid up, add salt and pepper to taste. (Being Chinese, I can resist adding a touch of Soya sauce and oyster sauce) 

Next, in another pan, I sauté some risotto rice with butter and olive oil. Once each grain is well coated with fats, I slowly transfer the paprikas stock ladle by ladle and cook till the rice soaked all these flavours. Transfer the drumsticks and all the vegetable over to the risotto.   

Sprinkle tomatoes over the top. Stir in the crème fraîche and watch the viscosity thickens. Yummm…. Absolutely delicious.

sorry – I was so hungry by then I didn’t take a picture of the finish product. aih….  ;p