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Hungarian Chicken Paprikash

Hungarian Chicken Paprikash

Ingredients (serves 4)

1 – 4 tbsp good quality olive oil

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2 tbsp sweet paprika

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1 tsp hot paprika to balance the sweetness. However, if you like a kick to your chicken paprikash add 2 tsp hot paprika

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75ml good quality white wine keeping the rest for the chefView Options
1kg chicken legs on the bone with the skin on. This is the way my grandma used to make this dish but if you prefer you can remove the skin and crisp it up for decoration.
1 large white onion, thinly sliced
2 garlic cloves, whole
1 Hungarian wax pepper, deseeded and diced. If you can’t get a wax pepper, you can use a green pepper instead 
1  tsp tomato purée 
2 large tomatoes, diced 
200ml chicken or vegetable stock
Flat-leaf parsley finely chopped
2 bay leaves 
150g sourcream 
Sliced chilli or red pepper 
Salt and pepper to season 
Steamed rice to serve 

Method

  1. To make our Hungarian Chicken Paprikash, first cut the chicken legs at the joint into two parts – the drumstick and thighs and remove the skin if you prefer it that way.
  2. Heat 1 tbsp olive oil in a heavy-based saucepan. Brown the chicken well in batches, adding an extra 1 tbsp oil for each batch. Set the chicken on the side.
  3. Add the last bit of olive oil if needed followed by the onion, garlic cloves, and pepper. Gently fry until soft for around 5-10 mins. You don’t want the onions to brown so cook slowly to  maintain a pale colour for this dish.
  4. Return the chicken to the pan, add the paprika, bay leaves and fry for 2 to 3 min to release the flavours of this wonderful paprika.
  5. Stir in the tomato purée and cook for 2 mins. Add the wine, stock and the diced tomato. Bring it to boil then reduce to simmer with the lid on for 35 to 45 min.
  6. Check if the chicken is nice and tender, season with salt and pepper to your liking.
  7. Stir in the sour cream leaving some to garnish the finished dish. Simmer for 5 min bringing allowing all ingredients to come together resulting in a creamy, silky, mouth watering sauce.
  8. Leave the dish to rest for another 10 min so the flavours can develop and infuse.
  9. In the meantime boil the rice with a pinch of salt. Reheat the Hungarian Chicken Paprikash if needed and serve with sour cream, a sprinkle of chopped parsley and sliced chillies.