Chicken Paprikash with Roasted Mushrooms and Tarhonya

PREPARATION

• 1
  Wash the mushrooms, cut them into larger pieces, roast them in a dry pan, then transfer them to a plate.
• 2
  Render the bacon until crispy, remove it to a plate, then in the remaining fat, toast the tarhonya and also remove it from the pan.
• 3
  In the remaining fat - add more if necessary - sauté the finely chopped red onion, add the finely diced bell pepper, the chopped tomatoes, cook them together, then add a little water and cook until the fat renders out.
• 4
  When the water has completely evaporated, sprinkle with paprika powder, let it dissolve in the fat, add the diced chicken breast, sauté together for a few minutes - but not at high heat, so the paprika doesn't burn and become bitter - then add the previously set aside tarhonya, mushrooms, bacon, mix thoroughly, pour in just enough water to cover, and cook over low heat, covered, until done.
• 5
  During or after cooking, you can replenish the water if it boils away too much.
• 6
  Serve drizzled with sour cream, with fresh salad or pickles.