Chicken paprikash

Try chicken paprikash, a traditional Hungarian casserole – it’s a comforting dinner that’s perfect for relaxed entertaining. Enjoy with boiled potatoes, noodles or rice

Prep:15 mins
Cook:1 hrs

Serves 6
Easy

Nutrition per serving

kcal 468
fat 23g
saturates 8g
carbs 15g
sugars 0g
fibre 5g
protein 46g
salt 0.55g

Ingredients

8 skin-on, bone-in chicken thighs
1 tbsp vegetable oil
2 onions, finely chopped
2 red or green peppers (or a mixture), chopped
2 garlic cloves, crushed or finely grated
3 large ripe tomatoes (around 400g), deseeded and chopped, or a 400g can chopped tomatoes
1½ tbsp plain flour
3 tbsp sweet smoked paprika
1 tbsp hot paprika (optional)
350ml chicken stock
200ml soured cream
boiled potatoes, noodles or rice, to serve

Method

Season the chicken thighs. Heat the oil in a large saucepan over a medium heat and fry the thighs in batches for 5-8 mins until browned all over. Remove from the pan and set aside. Tip in the onion and fry for 8-10 mins until softened and turning golden.
Stir in the peppers and cook for 3 mins, then add the garlic and tomatoes. Cook for another 5-8 mins 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 mins. Remove the lid and simmer for another 15 mins until the sauce has thickened. Stir in the soured cream and cook for 5 mins – the sauce should be quite thick. Serve with boiled potatoes, noodles or rice.