Description
Chicken Paprikash is a flavorful Hungarian-inspired dish featuring tender chicken drumsticks and thighs simmered in a rich, paprika-spiced tomato and capsicum sauce, finished with creamy sour cream. It is paired perfectly with a tangy fresh cabbage salad and pasta, creating a hearty, family-friendly meal.
Ingredients
Scale
Cabbage Salad
- 4 cups finely sliced green cabbage (roughly ½ cabbage)
- ⅓ cup (80 ml) extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken Paprikash
- 1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets
- 2 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 2 tbsp plain (all-purpose) flour
- 2 tbsp olive oil
- 40 g (1½ oz) unsalted butter
- 2 large onions, finely diced
- 1 red capsicum (bell pepper), finely sliced
- 1 tsp freshly grated garlic
- 2 tbsp tomato paste (concentrated puree)
- 2 tbsp sweet paprika (or hot paprika if preferred)
- 2 cups (500 ml) chicken stock
- 200 g (7 oz) canned crushed tomatoes
- 1 tsp sugar
- 2 tbsp sour cream
- 1 tbsp finely chopped flat-leaf parsley (optional)
- pasta of choice, to serve
Instructions
- Prepare the cabbage salad: In a large bowl, combine sliced cabbage, extra-virgin olive oil, apple cider vinegar, sea salt flakes, and freshly cracked black pepper. Toss well to mix thoroughly and set aside to allow flavors to meld.
- Season and flour the chicken: Pat the chicken pieces dry and season with half of the sea salt flakes and black pepper. Lightly dust all over with the plain flour, ensuring even coverage to help thicken the sauce later.
- Brown the chicken: Heat olive oil in a large heavy-based frying pan over medium-high heat. Cook the chicken in batches for 2 to 3 minutes on each side until browned all over. Remove browned chicken and set aside on a plate.
- Sauté vegetables: In the same pan, add unsalted butter and let it melt. Add finely diced onions and cook, stirring occasionally, for 2 to 3 minutes until softened. Add sliced red capsicum and freshly grated garlic, cooking for an additional 2 minutes while stirring.
- Add tomato paste and paprika: Stir in the tomato paste and sweet paprika quickly so they coat the vegetables and release their aroma. Then immediately add chicken stock, canned crushed tomatoes, remaining sea salt, black pepper, and sugar. Stir to combine thoroughly.
- Simmer the chicken: Return the browned chicken pieces to the pan, bring the mixture to a boil, then reduce heat to medium-low. Cover and let simmer gently for 40 minutes, stirring once halfway through. Check tenderness by seeing if chicken pulls apart easily with two forks. If not tender, continue cooking in 15-minute increments until fully cooked and tender. Add ½ cup (125 ml) water as needed if the sauce begins to stick to the pan base.
- Finish the dish: Remove chicken from the pan and place it in a shallow serving dish. Stir sour cream into the sauce in the pan to create a creamy texture, then pour the sauce over the chicken. Sprinkle with finely chopped flat-leaf parsley, if using.
- Serve: Plate the chicken paprikash with the fresh cabbage salad and your choice of cooked pasta for a complete, satisfying meal.
Notes
- Chicken Paprikash is a hearty, family-friendly dish packed with robust Hungarian flavors from paprika and tomato-based sauce.
- The cabbage salad provides a crisp, tangy contrast that balances the richness of the chicken.
- Use sweet paprika for a milder flavor or hot paprika if you prefer some spice.
- If the sauce thickens too much during simmering, add a little water to maintain the desired consistency.
- Serve with wide egg noodles, spaetzle, or any pasta of your choice for an authentic experience.
Nutrition
- Serving Size: 1 serving
- Calories: 603 calories
- Sugar: 10.1 g
- Sodium: 1454.9 mg
- Fat: 30.4 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 22.6 g
- Trans Fat: 0 g
- Carbohydrates: 30.2 g
- Fiber: 5.2 g
- Protein: 52.6 g
- Cholesterol: 164.8 mg
