Cookstr.com

Chicken Paprikash

Updated October 20, 2016

Spicy paprika adds both flavor and color to this hearty stew from Hungary.

Serves4 servings

Preparation Time10 min

Cooking Time40 min

Cooking MethodBraising

CostModerate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe CourseMain Course

MealDinner, Lunch

MoodBlue

Taste and TextureHot & Spicy, Savory, Sweet

Type of DishCasserole

Ingredients

  • 2 tbsp vegetable oil
  • 8 chicken thighs
  • 2 small red onions, sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp sweet paprika
  • ΒΌ tsp caraway seeds
  • 1 cup hot chicken stock
  • 1 tbsp red wine vinegar
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • Salt and freshly ground black pepper
  • 9 oz (250g) cherry tomatoes
  • Chopped parsley, to garnish
  • Sour cream, to serve
  • Large flameproof casserole

Instructions

  1. Heat the oil in a large flameproof casserole over medium-high heat. Add the chicken thighs, skin side down. Cook about 3 minutes until the skin is golden. Turn and brown the other sides, about 2 minutes. Transfer to a plate.

  2. Add the onions to the fat in the pan and cook, stirring often, for about 5 minutes, or until the onions are softened. Add the garlic and cook about 1 minute, until fragrant. Add the paprika and caraway seeds and stir for 1 minute. Return the chicken to the pan.

  3. Mix together the stock, vinegar, tomato paste, sugar, and salt and pepper to taste. Pour over the chicken. Bring to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, or until the chicken is tender.

  4. Add the cherry tomatoes to the casserole and shake vigorously to mix them into the sauce. Cover and simmer for 5 minutes. Sprinkle with parsley and serve hot with sour cream on the side for each diner to help themselves.

Notes

  1. Prepare ahead: Steps 1–3 can be prepared up to 2 days in advance. Reheat with the tomatoes, ensuring the chicken is heated through.

  2. Freezing Information: Can be frozen, without the parsley or sour cream, for up to 1 month; thaw before cooking.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Excellent. The flavor combinations were superb. I never expected to be so good. Bravo!!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password