Another recipe I got from cooking magazine Lisa (German edition). Chili free…Not hot at all, at least for me

Ingredients:

- 1 onion, minced
- 2 garlic, minced
- 1 red paprika, striped
- 1 green paprika, striped
- 1 whole chicken cut it into 9
- salt, peppers
- 2 tbs Oil
- 1 tbs tomato puree
- 400 gr diced tomaton from can
- 150 ml instant chicken stock
- dried oregano

Direction:

1. Season chicken with salt and pepper
2. Heat oil and sear the chicken
3. Take out the chicken and sauté garlic, onion and paprika in the same oil
4. Add paprika powder, tomato puree. Stir
5. Add canned diced tomato, oregano and chicken stock. Stir
6. Put the chicken in again. Cook it 30 minute in a close pan. Don’t forget to turn over the chicken every 10 minutes.

Ate first time at Angelika’s house and become addicted at once. Perfect for autumn and winter. Eat it with onion bread or toast.

Ingredients:

- 1 onion, sliced
- 3 clove garlic, crushed
- 1 green onion, sliced
- 1/2 cube gemüsebrühe (e.g. knorr vegi stock)
- 200 gram schmelzkäse (soft cheese)
- 250 gr minced meat
- 350 ml water
- 1 tbs oil
- Salt to taste
- Pepper to taste
-1/2 can sliced champignon

Direction:

1. Saute garlic and onion on oil
2. Add meat and pepper
3. Add green onion and champignon, mix them
4. In a pan, boil water and put vegi stock inside
5. Add mixed garlic, onion, meat, green onion and champignon inside the water
6. When it almost boiled, put the cheese inside and stirr it again
7. Add salt if it necessary