Leczo unveiled: The Hungarian one‑pot wonder that ages well
One-pot meals are a brilliant idea for lunch or dinner, and can be prepared several days in advance. All you need to satisfy the entire family is in a single large pot. You could cook some rice to complement leczo or serve it with bread, making lunch an effortlessly simple affair on a busy day.
Although leczo traditionally hails from Hungarian cuisine, it has enjoyed immense popularity across many European countries. The foundational ingredients of the dish include peppers, tomatoes, and onions, although you can easily adapt the recipe to suit your individual taste preferences. Hungarian leczo often contains sausage and bacon, which impart a robust and intense flavour. Alternatively, the chicken breast version is lighter and considerably easier to digest.
Leczo tastes best the next day
As with many other dishes featuring stewed vegetables and meats, leczo requires time for the flavours to meld. You can leisurely prepare the dish when you have more time, say, on a Sunday. Once it has cooled down, cover the pot with a lid and store it in the refrigerator. By Monday, the dish will have achieved its full flavour potential.
To enhance the spiciness of the dish, incorporate a bit of chilli pepper or jalapeño while stewing the vegetables with the meat. The aroma can also be elevated with additional spices, such as smoked paprika, thyme, or oregano. For a creamier consistency, consider adding a small amount of cream or plain yoghurt at the end of cooking or upon serving.
Recipe for leczo with chicken breast
You could also include other vegetables, such as mushrooms, aubergine (be sure to salt it beforehand), or canned sweetcorn. In a vegetarian rendition, you might replace the chicken with tofu.
Ingredients:
- 1 onion
- 2 chicken breasts
- 2 red peppers
- 1 yellow pepper
- 1 courgette
- 2 cloves of garlic
- 400g of tomato passata
- 1 tablespoon tomato purée
- 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 heavy bottom, heat 2 tablespoons of oil. Sauté the chopped onion, then 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 the courgette—and garlic cloves pressed through a garlic press. Mix with the sweet and hot ground paprika. Sauté briefly, then add 125ml of water, the bay leaves, and the allspice.
- Once all the leczo ingredients are soft, stir in the passata and tomato purée.
- Finally, season with a touch of sugar, salt, and pepper. Mix and heat until the sauce reaches your desired thick consistency.
