Hungarian · Chicken

Chicken Paprikash

Name: Chicken Paprikash
Cuisine: Hungarian
Ingredients: 1 kg Bone-in chicken thighs; 30 ml Vegetable oil; 350 g Onions; 25 g Sweet Hungarian paprika; 150 g Green bell pepper; 250 g Tomatoes; 400 ml Unsalted chicken stock; 8 g Salt; 200 g Sour cream; 15 g Plain flour; 350 g Dried egg noodles; 20 g Butter; 3 litres Water

Servings

Ingredients

Bone-in chicken thighs1 kg
Vegetable oil30 ml
Onions350 g
Sweet Hungarian paprika25 g
Green bell pepper150 g
Tomatoes250 g
Unsalted chicken stock400 ml
Salt8 g
Sour cream200 g
Plain flour15 g
Dried egg noodles350 g
Butter20 g
Water3 litres

Original recipe serves about 4.

Method

1
Heat the oil in a wide pot and brown the chicken for 4 minutes per side. Remove it, add the finely chopped onions and cook over medium-low heat for 10 minutes.
2
Take the pot off the heat and stir in the paprika for 20 seconds. Add the diced pepper, chopped tomatoes, stock and salt. Return the chicken and bring to a gentle simmer.
3
Cover and cook for 35–45 minutes, until the chicken reaches 74°C. Mix the sour cream and flour in a bowl, gradually whisk in two ladles of hot sauce, then stir the mixture into the pot. Simmer gently for 5 minutes without boiling hard.
4
Cook the egg noodles in the water according to the package directions. Drain and toss with the butter. Serve the chicken and paprika sauce over the noodles.

Recipe source: TheMealDB