Chicken Paprikash

Deborah

A traditional Hungarian casserole with a rich and smoky sauce, tender chicken and peppers. Enjoy with boiled potatoes, noodles or rice.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Main

Cuisine Hungarian

Servings 4 people

8 skin-on bone-in chicken thighs (see Notes)
salt and freshly ground black pepper
1 tbsp vegetable oil
2 onions finely chopped
2 red or green peppers (or a mixture) deseeded and chopped
2 cloves garlic crushed or finely grated
3 large ripe tomatoes (around 400g) deseeded and chopped, or a 400g tin chopped tomatoes
1.5 tbsp plain flour
3 tbsp sweet smoked paprika
1 tbsp hot paprika (optional)
350ml chicken stock (made using a stock cube or pot)
200ml sour cream

Season the chicken thighs. Heat the oil in a large saucepan or casserole over a medium heat and fry the thighs in batches for 5 to 8 minutes until browned all over. Remove from the pan and set aside. Add the onion to the pan and fry for 8 to 10 minutes until softened and turning golden.
Stir in the peppers and cook for 3 minutes, then add the garlic and tomatoes. Cook for another 5 to 8 minutes until the tomatoes have started to break down. Sprinkle in the flour, paprika and hot paprika (if using), and cook for 30 seconds more. Return the chicken thighs to the pan and mix gently to coat.
Pour in the stock, bring to the boil, then turn down the heat and simmer, covered, for 15 minutes. Remove the lid and simmer for another 15 minutes until the sauce has thickened. Stir in the soured cream and cook for 5 minutes – the sauce should be quite thick. Serve with boiled potatoes, noodles or rice.

Using a whole chicken and jointing it into 8 pieces also works well.
This chicken paprikash recipe is easily halved if you’re cooking for less people.