One pot paprika chicken (paprikash)
Inspired by the Hungarian dish, Paprikash Chicken, this recipe makes for a simple yet satisfying midweek meal. Tender chicken thighs, swimming in a rich paprika-infused tomato sauce, finished with a touch of sour cream. This dish is best served on a bed of hot egg noodles or rice and finished with a sprinkle of fresh parsley.
Ingredients
Method
Ingredients
- 4 bone-in chicken thighs
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 1 Tbsp ground paprika
- 1 Tbsp flour
- 1 tin (400g) diced tomatoes
- 250ml chicken stock
- ½ cup sour cream
Method
- Bring a large frying pan to medium-high heat with a generous drizzle of olive oil. Use a paper towel to pat the chicken dry, season with salt and pepper. Cook for 5-6 minutes on each side or until golden in colour. Transfer to a plate and set aside.
- In the same pan, sauté the garlic and onion, with a drizzle of olive oil if needed, for 3-4 minutes or until softened. Mix through the paprika and flour, followed by the tomatoes and chicken stock, stirring until smooth.
- Nestle the chicken back into the sauce. Put a lid on the pan and gently simmer for 30 minutes or until the chicken has cooked through and the sauce has thickened.
- When the chicken is cooked, remove from the pan. Stir the sour cream through the sauce and season with salt and pepper. Return the chicken to the sauce and serve immediately.
Top tip: Add in a few handfuls of seasonal vegetables such as sliced courgette, leek or kale to bulk up this meal. Frozen veggies also work great.