Lecsó (pronounced Letcho) is
a Hungarian tomato, onion, and pepper stew that pairs perfectly with chicken, meat, or fish. I’ve been making a version of this with brisket for many years, and this chicken version is also a favorite.
Yield: 4–6 servings
1 red pepper, diced
1 green pepper, diced
1 sweet onion, diced
1 small zucchini, cut in half-moons
1⁄4 cup olive oil
1 cup diced tomatoes, from a can or jar
1 cup tomato sauce
1 tablespoon paprika
1 teaspoon salt
1⁄2 teaspoon oregano
6 chicken thighs
1. Turn slow cooker to the high setting.
2. Add red peppers, green peppers,
onions, zucchini, oil, diced tomatoes, tomato sauce, paprika, salt, and oregano to the slow cooker. Mix together.
3. Add the chicken, smearing some
sauce on top.
4. Cook for 6 hours.
Serve with rice and garnish with parsley.
( bonus: you can sauté the veggies before adding them to the crockpot for even more flavor)
Photo by Chay Berger
Featured in the Whisk by Ami
Ingredients thanks to Evergreen Lakewood
