1. Get a big pot, pour the oil and heat it on a medium temperature. Pour the onion and paprika and fry for about 5 minutes. Put in the garlic and chili. Stir and cook for another minute.
2. Sprinkle the chicken with salt and pepper. Put the chicken in a frying pan and cook each side for about 4 minutes. Pour vinegar and tomatoes, let it boil. Reduce the flame and stir while cooking. It should take about 25 minutes for the dish to be ready.
Soup4 carrots2 parsley roots (or parsnips)½ - 1 of a celery rootA few leaves of 2 leeks (the dark green parts)½ of a large onion8 bay leaves12 whole peppercorns and allspice berries (each)2 tbsp of saltA few sprigs of green parsley for garnishHomemade noodles6 whole eggs2 tsp of salt12-16 tbsp of warm waterMore flour for rolling.
½ pound (226.8 grams) chicken livers1 cup (237 ml) whole milk (optional)½ cup (113.4 grams) unsalted butter, divided1 small onion or shallot, minced1 garlic clove, minced4 teaspoons (20 ml) Cognac or other brandy2 bay leaves½ teaspoon (2.5 ml) chopped fresh thyme leavesKosher salt and black pepper, to tasteBaguette slices, to serve (optional)
chicken breastcoconut milkred curry pastecoconut or vegetable oilionred peppergreen beanschili peppersfish saucepalm or brown sugarlime fruit juicefresh corianderfresh or dried lime leaveslemongrass stems