Hungarian origin which gets its name from the liberal use of paprika. Rich and creamy it’s a great filling midweek dinner.
1 tbsp vegetable oil
20 g butter
8 large chicken thighs (skin on, bone in)
2 onions, finely diced
2 cloves garlic, finely sliced
1 red pepper, deseeded cut into large dice
3 tbsp paprika
1 x tin whole plum tomatoes
400 ml good quality chicken stock
200 ml sour cream
2 tbsp plain flour
Parsley to finish
Season the chicken all over with salt. Heat the butter and vegetable oil in a large heavy pan. Brown the chicken on all side, transfer to a plate. In the same pan, lower the heat, add onions and sauté until lightly coloured. Add the garlic and diced pepper, continue to cook for 3-4 minutes making sure the garlic doesn’t burn.
Keeping the heat low to ensure the paprika doesn’t burn, stir in the paprika. Pour in the plum tomatoes along with the stock and stir for a few minutes to make sure everything is well combined. Return the chicken to the pan along with any resting juices, cover and simmer for 35-40 minutes until the chicken is cooked. Use the back of a spoon to break up the tomatoes as they cook.
transfer the chicken to a dish while you finish the sauce. In a small bowl, whisk the sour cream and flour to a smooth paste. Whisk into the sauce and keep whisking to prevent lumps while it comes to a simmer. Cook for a few minutes until the sauce has thickened. Check seasoning. Return the chicken to the sauce sprinkle with some parsley.
Serve with rice or pasta.
- 1 tbsp vegetable oil
- 20 g butter
- 8 large chicken thigh (skin on, bone in)
- 2 onions finely diced
- 2 cloves garlic thinly sliced
- 1 red pepper deseeded cut into large dice
- 3 tbsp sweet paprika
- 400 g tin plum tomatoes
- 400 ml chicken stock
- 200 ml sour cream
- 2 tbsp flour
- parsley to serve
Instructions
- Season the chicken all over with salt. Heat the butter and vegetable oil in a large heavy pan. Brown the chicken on all side, transfer to a plate. In the same pan, lower the heat, add onions and sauté until lightly coloured. Add the garlic and diced pepper, continue to cook for 3-4 minutes making sure the garlic doesn't burn.
- Keeping the heat low to ensure the paprika doesn't burn, stir in the paprika. Pour in the plum tomatoes along with the stock and stir for a few minutes to make sure everything is well combined. Return the chicken to the pan along with any resting juices, cover and simmer for 35-40 minutes until the chicken is cooked. Use the back of a spoon to break up the tomatoes as they cook.
- transfer the chicken to a dish while you finish the sauce. In a small bowl, whisk the sour cream and flour to a smooth paste. Whisk into the sauce and keep whisking to prevent lumps while it comes to a simmer. Cook for a few minutes until the sauce has thickened. Check seasoning. Return the chicken to the sauce sprinkle with some parsley.
- Serve with rice or pasta.
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