Chicken Paprikash
Laden with paprika, chicken paprikash is a recipe we lean towards when the sweetness of summer’s peppers is long gone. It originates from Hungary where hearty and warming dishes are crucial as soon as winter arrives. This recipe is simple to put together and can be ready in under an hour, making it one of our weeknight favourites. Buttered noodles or fluffy rice are essential to help mop up the rich, smoky sauce.
Ingredients 12
6 chicken thighs, skin-on
salt
cracked pepper
2 tbsp cooking oil
1 brown onion, finely diced
2 cloves garlic, finely chopped
2 tbsp sweet paprika
1 tbsp smoked paprika
500 ml tomato passata
1⁄4 cup sour cream
1 tsp sherry vinegar
1 handful flat parsley, small, roughly chopped
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Method 15
Searing The Chicken
Bring a medium-sized shallow pot or casserole dish to medium-high heat.
Season the with salt and pepper.
Add the to the pot.
Place the in the pot skin side down.
Cook for 5-6 minutes, until the skin is golden brown.
Flip the , cook on the other side for 4-5 minutes until golden.
Remove the from the pot. Pour out any excess , leaving a couple of tablespoons.
Braising The Chicken
Reduce the heat to medium-low, and add the .
Cook, stirring regularly for 7-8 minutes until softened and translucent.
Add the , and cook for a further minute.
Add the and , and continue to cook, stirring constantly for 2 minutes to toast the spices.
Add the . Bring to a simmer and then return the to the pot.
Reduce the heat, and cook gently for around 20 minutes, until the are cooked and the sauce has thickened.
Remove the from the pot. Stir through the and the to finish the sauce, and adjust it to taste with salt (you can continue to cook it for a little longer if it needs to thicken)
Return the to the pan. Garnish with and serve along with long grain rice or fresh noodles.
Meatsmith's tips
Buttered noodles or fluffy rice are essential to help mop up the rich, smoky sauce.
