Name: Chicken Paprikash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 1 tbsp oil (I use sunflower oil); 2 tbsp unsalted butter; 1 large onion (peeled and diced); 3 chicken breasts (approx. 525g, chopped into bite-size chunks); 2 tbsp plain (all-purpose) flour; 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 2 tbsp Hungarian sweet or spiced paprika (I use sweet); 2 cloves garlic (peeled and minced); 400 g (14 oz) tin chopped tomatoes in juice; 480 ml (2 cups) hot chicken stock; 225 ml (1 cup) sour cream; 1 serving cooked pasta (such as pappardelle, tagliatelle or penne); handful of chopped parsley

Description

A comforting chicken dish with a rich paprika sauce, served with pasta.

Ingredients

Scale

1 tbsp oil (I use sunflower oil)
2 tbsp unsalted butter
1 large onion (peeled and diced)
3 chicken breasts (approx. 525g, chopped into bite-size chunks)
2 tbsp plain (all-purpose) flour
1/4 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp Hungarian sweet or spiced paprika (I use sweet)
2 cloves garlic (peeled and minced)
400 g (14 oz) tin chopped tomatoes in juice
480 ml (2 cups) hot chicken stock
225 ml (1 cup) sour cream
1 serving cooked pasta (such as pappardelle, tagliatelle or penne)
handful of chopped parsley

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Instructions

Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
Add the chopped onion, and cook for 5 minutes, until softened.
Toss the chicken breast pieces together with the flour, salt, and pepper.
Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
Turn the heat down to medium and add in the paprika and minced cloves of garlic. Stir together for a minute to coat the chicken.
Add the tin of chopped tomatoes and the stock and bring to the boil.
Place a lid on the pan and simmer for 15 minutes.
Remove the lid, give everything a stir and simmer for a further 10 minutes, with the lid off, until the chicken is cooked through and the sauce has thickened.
Turn off the heat and stir through half of the sour cream.
Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with the rest of the sour cream and a sprinkle of freshly chopped parsley. Oh and don’t forget a hunk of bread on the side.

Notes

This dish pairs well with a side of bread.
For a spicier version, use spicy paprika.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Hungarian

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 35g
Cholesterol: 100mg