This Hungarian Stew Is Like No Other | Chicken Paprikash

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers a leaner option, while thighs are more affordable.

Slice and dice 1 brown or yellow onion into small to medium pieces.

Slice 1 red bell pepper into thin strips and then into small to medium pieces.

Crush and chop 6 cloves of garlic finely.

Slice 800 g of boneless skinless chicken thigh in half and season with salt, black pepper (20 cracks), and 20 g of plain all-purpose flour, mixing until evenly coated.

Heat a large high-rimmed pan over high heat and add 2 tablespoons of unsalted butter.

Add the onion and bell pepper to the pan and fry for about 4 to 5 minutes until translucent and slightly soft.

Add the garlic and cook for an additional 1 minute.

Stir in 60 g of concentrated tomato paste and cook for about 3 minutes until it releases its oils and starts to brown.

Add 15 g of Hungarian paprika and cook for 1 minute, then remove from heat and transfer to a plate.

In the same pan, add 1 tablespoon of olive oil and sear the chicken for about 3 minutes on each side.

Once seared, add the onion and bell pepper mixture back to the pan along with 500 mL of chicken stock, seasoning generously with salt and black pepper.

Bring to a boil, cover with a lid, and reduce heat to low, cooking for about 20 minutes.

In the meantime, bring a large pot of salted water to a boil and cook 400 g of fusilli pasta for about 1 minute less than package instructions, then drain and set aside.

After 20 minutes, remove the lid from the chicken paprikash and stir in 20 g of sour cream, cooking for an additional minute.

Mix the drained pasta with 1 tablespoon (14 g) of unsalted butter until melted, then serve with the chicken paprikash on top or mixed in, garnished with flat leaf parsley and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens