Chicken Papricas

I ate this dish in Hungary a few years ago, and dare I say it’s one of the most amazing comfort foods there is. Rich, vibrant and full of flavour Papricas, much like a Goulash is a very simple dish to put together – it’s a dish the whole family will thank you for too – an amazing colour is matched in flavour – give this a try.

2 onions (finely sliced)
4 cloves garlic (sliced)
4 tablespoons butter
2 bay leaves
3 tablespoons Hungarian sweet paprika
1 tablespoon smoked paprika
2 large tomatoes (chopped)
1 1/2 teaspoons salt
freshly ground black pepper
1kg chicken thighs (cut in halves)
500ml chicken stock
1 cup sour cream

In a large heavy pan, melt the butter over a moderate heat until bubbling. Add the onions, garlic and bay leaves and fry for 7 minutes until soft and golden. Take off the heat and stir in the sweet and smoked paprikas. Return to the heat and stir in the tomatoes and mix until slightly puply – about 5 minutes. Add the chicken and bring to a heat, then pour over the chicken stock.

Bring to a simmer, then cook, uncovered for 1 hour, until the chicken is very tender. Pour in the sour cream and season with salt & pepper. Bring to a heat, where the sauce is just beginning to bubble. remove from the heat and serve.

Serve yours with rice or, as I did with lashings of mashed potatoes.

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