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Ethan Brooks

Chicken Paprikash

My quick and easy chicken paprikash, using chicken breast instead of bone-in pieces for a twist on the classic version. So rich and luxurious!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: HungarianK
Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil I use sunflower oil
  • 2 tbsp unsalted butter
  • 1 large onion peeled and diced
  • 3 chicken breasts approx. 525g/1.1lbs chopped into bite-size chunks
  • 2 tbsp plain all-purpose flour
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp Hungarian sweet or spiced paprika I use sweet but use the spicy one if you like a little heat.
  • 2 cloves garlic peeled and minced
  • 400 g 14 oz tin chopped tomatoes in juice
  • 480 ml 2 cups hot chicken stock
  • 225 ml 1 cup sour cream
  • To Serve:
  • cooked pasta such as pappardelle tagliatelle or penne
  • handful of chopped parsley

Method
 

  1. Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
  2. 1 tbsp oil,2 tbsp unsalted butter
  3. Add the chopped onion, and cook for 5 minutes, until softened.
  4. 1 large onion
  5. Toss the chicken breast pieces together with the flour, salt, and pepper.
  6. 3 chicken breasts,2 tbsp plain (all-purpose) flour,1/4 tsp salt,1/2 tsp freshly ground black pepper
  7. Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
  8. Turn the heat down to medium and add in the paprika and minced cloves of garlic. Stir together for a minute to coat the chicken.
  9. 2 tbsp Hungarian sweet or spiced paprika,2 cloves garlic
  10. Add the tin of chopped tomatoes and the stock and bring to the boil.
  11. 400 g (14 oz) tin chopped tomatoes in juice,480 ml (2 cups) hot chicken stock
  12. Place a lid on the pan and simmer for 15 minutes.
  13. Remove the lid, give everything as stir and simmer for a further 10 minutes, with the lid off, until the chicken is cooked through and the sauce has thickened.
  14. Turn off the heat and stir through half of the sour cream.
  15. 225 ml (1 cup) sour cream
  16. Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with the rest of the sour cream and a sprinkle of freshly chopped parsley. Oh and don't forget a hunk of bread on the side.
  17. cooked pasta,handful of chopped parsley

Notes

Make ahead
You can make the paprikash ahead, then cool, cover and refrigerate for up to 2 days. Reheat in a pan, stirring occasionally until piping hot throughout.
Freezing:
Make the paprikash, then cool, cover and freeze. Defrost in the refrigerator overnight. Reheat in a pan, stirring occasionally until piping hot throughout.
Scaling up or down
Scale down the recipe to serve 2 by halving all of the ingredients. The method is the same, but you will probably only need to simmer for about 20 minutes instead of 25 minutes.
Scale up the recipe to double the serving to 8 people by doubling all of the ingredients EXCEPT the chicken stock. Just use 480ml (2 cups) of chicken stock (so you're keeping the amount the same as you would when making for 4 people) - otherwise it will take too long for the liquid to reduce down. You can always add in an extra splash of stock if it needs it whilst simmering.
Nutritional Information is per serving (serves 4) NOT including the pasta or parsley. 
Nutrition
Calories: 408kcal | Carbohydrates: 17g | Protein: 31g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 999mg | Fiber: 4g | Sugar: 8g