I love cooking so much and I think there's nothing better than a good hearty meal to warm you up now that Winter is knocking at our doors! I was flicking through my recipe scrapbook the other weekend and came across one of my favourite recipes for a Hungarian chicken dish called, "Chicken Paprikash." It's a gorgeous dish and so easy to make so give it a go! This recipe serves 6 but you can alter it slightly to serve a smaller number. In the original recipe it also uses jointed meat but I found it easier and just as nice to use chicken breast.
Ingredients:
5-6 chicken breasts cut up into chunks
1 tbsp olive oil
15g butter/marg
2 onions
1 clove of garlic
2-3 tbsp sweet paprika
1tsp hot paprika
1 tbsp plain flour
3 tomatoes (cored, deseeded and finely chopped)
350ml chicken stock
2 red peppers
1 small handful of parsley leaves finely chopped
(or a generous sprinkle of dried flat leaf parsley!)
140ml sour cream
Method:
Season the pieces of chicken with salt and pepper. Warm the oil and butter in either a large, heavy-bottomed casserole dish or I like to use a wok. Cook the chicken until golden brown (you may need to do this is batches) and then transfer to a large plate or bowl.
Once all the chicken is done, put the onions in the same pan and sauté over a low heat until softened and translucent, about 15 minutes. Add the garlic, paprika and flour, and stir for a couple of minutes, being very careful not to scorch the paprikas. Stir in the tomatoes and pour in the stock.
Now return the browned chicken to the pan, bring to a simmer, and cook, partially covered, for 30 minutes. Add the peppers and parsley and simmer, partially covered, until most of the liquid has evaporated and the mixture has thickened. Stir a ladleful of the hot cooking liquid into the sour cream, then pour the lot back into the pot. Taste and adjust seasoning, if necessary. I like to serve mine with rice (white or brown) and a piece of toasted pita bread.
Ingredients:
5-6 chicken breasts cut up into chunks
1 tbsp olive oil
15g butter/marg
2 onions
1 clove of garlic
2-3 tbsp sweet paprika
1tsp hot paprika
1 tbsp plain flour
3 tomatoes (cored, deseeded and finely chopped)
350ml chicken stock
2 red peppers
1 small handful of parsley leaves finely chopped
(or a generous sprinkle of dried flat leaf parsley!)
140ml sour cream
Method:
Season the pieces of chicken with salt and pepper. Warm the oil and butter in either a large, heavy-bottomed casserole dish or I like to use a wok. Cook the chicken until golden brown (you may need to do this is batches) and then transfer to a large plate or bowl.
Once all the chicken is done, put the onions in the same pan and sauté over a low heat until softened and translucent, about 15 minutes. Add the garlic, paprika and flour, and stir for a couple of minutes, being very careful not to scorch the paprikas. Stir in the tomatoes and pour in the stock.
Now return the browned chicken to the pan, bring to a simmer, and cook, partially covered, for 30 minutes. Add the peppers and parsley and simmer, partially covered, until most of the liquid has evaporated and the mixture has thickened. Stir a ladleful of the hot cooking liquid into the sour cream, then pour the lot back into the pot. Taste and adjust seasoning, if necessary. I like to serve mine with rice (white or brown) and a piece of toasted pita bread.
It was so delicious and a well deserved treat after a day of project work for me and my Uni wife Jen!
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