Hungarian "Hortobágyi" Pancake

Ingredients

• 500 g Chicken thigh, boned, skinned
• 2 tbsp Olive oil, cooking
• 2 head Onion, chopped finely
• 2 pcs Bell pepper, chopped
• 10 pcs Cherry tomatoes
• 3 clove Garlic cloves, crushed
• 2 tsp Smoked paprika powder
• 11 tbsp Chickpea flour
• 2 pcs Beaten eggs
• 60 ml Almond milk, unsweetened
• 2 g Salt and freshly ground black pepper to taste
• 2 tsp Sour cream, light

Method

1. Heat olive oil in a pan and place the chicken thighs in it. Season with salt and sauté both sides until a tasty crust forms. Once cooked, remove them and add finely chopped onions and peppers to the pan. Sauté until translucent.
2. Set aside and add crushed garlic and paprika, mix well. Then add chopped cherry tomatoes, the cooked meat, and pour in enough water to cover. Season with salt and pepper to taste. Simmer covered on low heat for 1 hour to allow the meat to tenderize. If the liquid evaporates or seems insufficient, add more water.
3. Once the chicken thighs are cooked, remove them and shred the meat off the bones, avoiding cartilage. Cut into small pieces.
4. Thicken the sauce with sour cream and flour mixture, adjusting the heat. Once it thickens, use a hand blender or strain to make it smooth.
5. Mix enough sauce with the shredded meat to make it juicy but moldable.
6. While the chicken paprikash is cooking, beat the eggs with a pinch of salt, add flour, and start mixing. Gradually add milk to make a lump-free batter. Let it rest for a quarter of an hour. If it becomes too thick, dilute it with a little milk.
7. In a hot, lightly oiled pancake pan, fry the pancakes. This quantity makes approximately 10 pancakes.
8. Place a tablespoon of filling on the bottom of each pancake, fold both sides, and roll it up.
9. Pour the sauce over the pancakes and serve with fresh sour cream.If the pancakes cool, reheat them in the oven.
10. Enjoy!