One‑pot wonder: Elevate your lunch with Hungarian leczo
One-pot meals are an excellent idea for lunch or dinner and can be prepared several days in advance. Everything you need to satisfy the whole family is in one large pot. You can cook rice with leczo or serve it with bread, providing an easy lunch solution for a busy day.
Although leczo traditionally comes from Hungarian cuisine, it has gained significant popularity in many European countries. The main ingredients of this dish are peppers, tomatoes, and onions, but you can modify it in various ways to suit your taste preferences. Hungarian leczo often includes sausage and bacon, adding a more substantial and intense flavour. The version with chicken breast offers a milder taste and is easier to digest.
Leczo tastes best the next day
Like many other dishes with stewed vegetables and meats, leczo needs time for the flavours to meld together. You can prepare the dish when you have more time, for example, on a Sunday. Once it cools down, cover the pot with a lid and store it in the refrigerator. By Monday, the dish will have reached its maximum flavour potential.
To increase the dish's spiciness, add a bit of chili pepper or jalapeño while stewing the vegetables with the meat. Other spices, such as smoked paprika, thyme, or oregano, can also enhance the aroma. If you prefer a creamier consistency, add a bit of cream or plain yogurt at the end of cooking or after serving.
Recipe for leczo with chicken breast
You can also add other vegetables to the pot, such as mushrooms, eggplant (remember to salt it beforehand), or canned corn. In a vegetarian version, you can replace the chicken with tofu.
Ingredients:
- 1 onion,
- 2 chicken breasts,
- 2 red peppers,
- 1 yellow pepper,
- 1 zucchini,
- 2 cloves of garlic,
- 400 ml (1 2/3 cups) of tomato passata,
- 1 tablespoon tomato paste,
- spices: 1 teaspoon sugar, 1 teaspoon ground sweet paprika, half a teaspoon ground hot paprika, 2 bay leaves, 3 allspice berries, salt and pepper to taste,
- oil for frying.
Instructions:
- In a pot with a thick bottom, heat 2 tablespoons of oil. Sauté the chopped onion. After a moment, add the chicken breasts cut into cubes. Season with salt and pepper. Fry for about 5 minutes.
- Next, add the diced vegetables – both types of peppers and zucchini – and press the garlic cloves through a garlic press. Mix with the sweet and hot paprika. Sauté for a while, then add 125 ml (1/2 cup) of water, the bay leaf, and the allspice.
- When all the leczo ingredients are soft, add the passata and tomato paste.
- Finally, season with a bit of sugar, salt, and pepper. Mix and heat until the sauce reaches the desired thick consistency.
