Hungarian origin which gets its name from the liberal use of paprika. Rich and creamy it's a great filling midweek dinner.
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Ingredients
- 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.
Nutrition
Calories: 601kcalCarbohydrates: 27gProtein: 35.3gFat: 40.2gSaturated Fat: 13.1gPolyunsaturated Fat: 7.1gMonounsaturated Fat: 14.7gTrans Fat: 0.1gCholesterol: 198.9mgSodium: 435.6mgPotassium: 1090.1mgFiber: 5.5gSugar: 12.1gVitamin A: 4217.5IUVitamin C: 52.5mgCalcium: 135.7mgIron: 4.3mg
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