How to cook
Clean and wash the chicken meat, cut it into portioned pieces and braise in a pan with a little oil until golden.
Take the meat out of the pan and in the same oil saute the finely chopped onions, diced carrots, chopped peppers and finally add the rice.
Once the rice turns semi-transparent, add the paprika and peeled and diced tomatoes, diluted with 1 cup cool water.
Leave it for 5 min. on the stove and finally add the finely chopped sauerkraut.
Smear the clay pot with a little oil, pour the veggies in it, add the diced potatoes, peas, corn, spices (spearmint, salt, black pepper to taste), pour in cool water to cover the products and stir lightly. Distribute the braised chicken meat on top (after making nests in the vegetable mix) and put in a few lumps of butter.
Cap with the lid and put it in a cold oven on low at first (302°F (150 °C)) for about 20 min. After it heats up, raise the temperature to 428°F (220 °C).
Bake another 1 hour after turning up the heat, then leave it for at least 30 min. in the hot oven without opening the lid and to finish cooking on residual heat.
Serve the clay pot dish hot, distributed into serving plates and garnished with chili peppers.