This is, as far as I know, the first-ever example of Hungarian-Mexican fusion cuisine*. It is a recipe of my own invention, a cross between two signature dishes of those two cultures: chicken paprikash and mole poblano. Three of the pickiest eaters in the southern hemisphere pronounced it delicious.
*If it isn’t, don’t tell me. I’d like to think of myself as a pioneer.
1 pound chicken breasts, cut up into bite-sized pieces
2 medium onions, finely chopped
1 tablespoon butter
3 tablespoons ancho chile powder
2 tablespoons unsweetened cocoa powder
1 tablespoon garlic powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon sugar
1/2 cup tomato puree
1 cup water
1 cup sour cream
1. Melt the butter in a large saute pan or deep electric frypan, on low heat. Cook the onions until translucent.
2. Put chicken in the same pan, turn heat up a bit, and cook until browned. Don’t overcook.
3. Mix chile, cocoa, garlic powder, salt, cumin, cinnamon and sugar in a bowl and combine well.
4. Add water, tomato puree and spices to the pan. Stir well, cover, and simmer for 1 hour. Add more water if necessary to cover chicken completely.
5. Uncover pan and turn off heat. Let cool for 5 minutes. Add sour cream and stir well.
Serve over rice, noodles or spaetzle.