Chicken Perkelt

I take chicken thighs, from which I remove the skin and take out the bones. I cut the meat into small pieces of 2-3 cm. Finely chop the onion. I melt butter in a thick-walled saucepan or deep frying pan. Fry the onion in it until golden brown. After that, I reduce the heat and add cumin seeds and paprika, slightly crushed in a mortar, to the onion. I mix everything well. I put the chicken in a saucepan, salt and mix everything again. Then I cover the pan with a lid and stew the contents for about half an hour. If the natural juice evaporates at the same time, then you can add a little water. I peel the pepper from the seeds. I remove the skin from the tomato and take out the seeds. Then I cut the vegetables into cubes and add them to the pan. I mix everything and simmer for another 10 minutes. Perkelt should be served with boiled potatoes or traditional Hungarian side dishes. And, of course, don't forget to uncork a bottle of Hungarian wine.