Leczo magic: Hearty one‑pot meal for any busy weeknight
One-pot meals are an excellent option for lunch or dinner, and they can be prepared several days in advance. Everything you need to satisfy the whole family's appetite is in a single, large pot. You can cook rice to accompany lezzo or serve it with bread, providing an easy, complete lunch on a busy day.
Although leczo traditionally originates from Hungarian cuisine, it has gained immense popularity in many European countries. The core ingredients of this dish are peppers, tomatoes, and onions, but you can customize it in many different ways to suit your own taste preferences. Hungarian leczo often includes sausage and bacon, giving it a more robust and intense flavor. In the version with chicken breast, the dish is milder and easier to digest.
Leczo tastes best the next day
Like many other stews with vegetables and meats, leczo benefits from time for the flavors to meld together. You can comfortably prepare the dish when you have more time, for instance, on a Sunday. Once it cools, cover the pot with a lid and store it in the refrigerator. By Monday, the dish will have reached its maximum flavor potential.
To increase the spiciness of the dish, add a bit of chili pepper or jalapeño while stewing the vegetables with the meat. The aroma will also be enhanced with various spices, such as smoked paprika, thyme, or oregano. If you prefer a creamier consistency, add a touch of cream or plain yogurt at the end of cooking or after serving.
Recipe for leczo with chicken breast
You can also incorporate other vegetables into 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
- 14 oz of tomato passata
- 1 tablespoon tomato paste
- Spices: 1 teaspoon sugar, 1 teaspoon ground sweet paprika, 1/2 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 the garlic cloves pressed through a garlic press. Mix with the sweet and hot ground paprika. Sauté briefly, then add 1/2 cup of water, the bay leaves, and allspice.
- Once all the leczo ingredients are soft, add the passata and tomato paste.
- Finally, season with a little sugar, salt, and pepper. Mix and heat until the sauce reaches your desired thickness.
