Ingredients500 g chicken thighs or drumsticks200 g Hungarian tarhonya (egg barley)150 g smoked sausage, sliced1 large onion, finely chopped2 cloves garlic, minced1 red bell pepper, chopped2 tomatoes, chopped2 tbsp vegetable oil or lard1½ tbsp sweet Hungarian paprika½ tsp caraway seeds600 ml chicken stockSalt and black pepper, to taste1 bay leafFresh parsley, choppedPickled cucumbers, for servingInstructionsHeat the oil in a large pot. Season the chicken with salt and pepper and brown it on all sides. Remove and set aside.In the same pot, sauté the onion until golden. Add the garlic and bell pepper and cook for 2–3 minutes.Remove the pot briefly from the heat and stir in the Hungarian paprika so it doesn’t burn.Add the tomatoes, caraway seeds, and bay leaf. Return the chicken to the pot and pour in the chicken stock.Cover and simmer over medium-low heat for about 30–35 minutes, until the chicken is tender.Meanwhile, lightly toast the tarhonya in a dry pan until golden.Add the toasted tarhonya and sliced sausage to the pot. Stir gently and cook for another 12–15 minutes, until the tarhonya is tender and has absorbed the flavorful broth.Taste and adjust the seasoning. Sprinkle with fresh parsley.ServingServe hot with Hungarian pickled cucumbers on the side. For an authentic touch, add a little extra sweet paprika before serving.Tip: Toasting the tarhonya first gives the dish a deeper, nutty flavor and helps create the golden appearance seen in the photo.