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Chicken Paprikana

Good for dietary types:

White Meat

Download the print version here

Prep Time:

15 minutes

Cook Time:

55 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

594.5g

Calories:

724 kcal

Protein

38.8g

Potassium:

810.9mg

Fibre:

8.3g

Carbohydrates:

43.2g

Fat:

39.7g

Saturated Fats:

21.6g

Polyunsaturated Fats:

0.7g

Monounsaturated Fats:

3.3g

Sugar:

28.6g

Vitamin A:

11.9%

Vitamin C:

43.3%

Calcium:

10.5%

Iron:

21.9%

About the Recipe

Experience the rich, aromatic flavors of traditional Chicken Paprika. This dish showcases tender chicken cooked in a robust sauce made with sweet Hungarian paprika, sautéed onions, and a touch of sour cream for a creamy, tangy finish. Served best with egg noodles or Spaetzle dumplings, this is comfort food at its finest.

If you want to try making Spaetzle dumplings, follow the recipe here.

Ingredients

600g of chicken thighs with skin on
50g of butter
I large onion sliced
3 cloves of garlic, minced
1 red pepper
1 orange pepper
2 tbsp of sweet paprika
280ml of chicken stock
400g tinned tomatoes, or 4 large beef tomatoes
1 tbsp of sour cream (optional)
200g of Spaetzle pasta, Fideua pasta noodles or if you can’t find either of those, macaroni noodles

Preparation

Steps

Put some butter in a high heated pan, sprinkle some salt over the chicken thighs and once the butter is melted add the chicken thighs skin side down.
Turn the chicken over once the skin is nice and crispy and add the onions and garlic to the pan, cook until the onions are soft - about 5 minutes.
Turn down the pan to low, and add the red and orange peppers, the paprika and tomatoes.
Simmer for 10 minutes to allow the flavours to develop before adding the chicken stock. Simmer for 40 minute with the lid off, to develop the flavour and allow the chicken to soften.
Once the chicken is cooked through and the sauce has condensed, take off the heat and stir in the sour cream.
Serve with a green salad, red or white cabbage and noodles of choice.