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Chicken paprikash recipe

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Chicken paprikash is a classic Hungarian recipe made with onions and peppers in a creamy paprika sauce. We've suggested serving this speedy midweek meal with mashed potatoes but you could try it with pasta, rice or fresh vegetables. See method

Serves 4
10 mins to prepare and 30 mins to cook
475 calories / serving

Ingredients

3 tbsp olive oil
600g chicken thigh fillets
1 medium onion, peeled and chopped
1 yellow pepper, deseeded and chopped
1 red pepper, deseeded and chopped
2 tbsp paprika
500ml rich chicken stock
150ml pot soured cream
mashed potato to serve
handful of fresh parsley, chopped, to serve

If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

Energy
1975kj
475kcal 24%
Fat
36g 52%
Saturates
11g 55%
Sugars
8g 9%
Salt
2.2g 37%

of the reference intake
Carbohydrate 9.3g Protein 31.9g Fibre 4.4g

Method

Heat the oil in a large frying pan and cook the chicken for 6-7 mins on each side until crisp and golden. Remove from the pan using a slotted spoon and set aside.

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Add the peppers and onion to the pan and cook over a moderate heat for 2-3 mins until softened, then add the paprika and continue to cook for 2 mins more to cook the spice well. Pour in the chicken stock and bring to the boil, stirring well to get all the flavour from the base of the pan, then reduce the heat and simmer for 5 mins.
Add the sour cream and stir well, then return the chicken back to the pan and cook for further 2-3 mins until piping hot.
Serve with mashed potatoes and a sprinkle with freshly chopped parsley.