Laden with paprika, chicken paprikash is a recipe we lean towards when the sweetness of summer’s peppers is long gone. It originates from Hungary where hearty and warming dishes are crucial as soon as winter arrives. This recipe is simple to put together and can be ready in under an hour, making it one of our weeknight favourites. Buttered noodles or fluffy rice are essential to help mop up the rich, smoky sauce.
6 skin-on chicken thighs
2 tablespoons of cooking oil
1 brown onion, finely diced
2 garlic cloves, finely chopped
2 tablespoons of sweet paprika
1 tablespoon of smoked paprika
1 500ml jar of tomato passata
¼ cup sour cream
1 tsp sherry of red vinegar
1 small handful flat parsley, roughly chopped
Searing the chicken
Bring a medium-sized shallow pot or casserole dish to medium-high heat.
Season the chicken thighs with salt and pepper.
Add the cooking oil to the pot.
Place the chicken thighs in the pot skin side down.
Cook for 5-6 minutes, until the skin is golden brown.
Flip the chicken thighs, cook on the other side for 4-5 minutes until golden.
Remove the chicken from the pot. Pour out any excess oil, leaving a couple of tablespoons.
Braising the chicken
Reduce the heat to medium-low, and add the onion.
Cook, stirring regularly for 7-8 minutes until softened and translucent.
Add the garlic, and cook for a further minute.
Add both types of paprika, and continue to cook, stirring constantly for 2 minutes to toast the spices.
Add the tomato passata. Bring to a simmer and then return the chicken thighs to the pot.
Reduce the heat, and cook gently for around 20 minutes, until the chicken thighs are cooked and the sauce has thickened.
Remove the chicken from the pot. Stir through the sour cream and the vinegar to finish the sauce, and adjust it to taste with salt (you can continue to cook it for a little longer if it needs to thicken)
Return the chicken to the pan. Garnish with parsley and serve along with long grain rice or fresh noodles.