Name: Chicken Paprikash Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Hungarian
Ingredients: 4 cups finely sliced green cabbage (roughly ½ cabbage); ⅓ cup (80 ml) extra-virgin olive oil; 2 tbsp apple cider vinegar; 1 tsp sea salt flakes; ¼ tsp freshly cracked black pepper; 1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets; 2 tsp sea salt flakes; 1 tsp freshly cracked black pepper; 2 tbsp plain (all-purpose) flour; 2 tbsp olive oil; 40 g (1½ oz) unsalted butter; 2 large onions, finely diced; 1 red capsicum (bell pepper), finely sliced; 1 tsp freshly grated garlic; 2 tbsp tomato paste (concentrated puree); 2 tbsp sweet paprika (or use hot if you prefer some spice); 2 cups (500 ml) chicken stock; 200 g (7 oz) canned crushed tomatoes; 1 tsp sugar; 2 tbsp sour cream; 1 tbsp finely chopped flat-leaf parsley (optional); Pasta of choice, to serve

Ingredients

4 cups finely sliced green cabbage (roughly ½ cabbage)

⅓ cup (80 ml) extra-virgin olive oil

2 tbsp apple cider vinegar

1 tsp sea salt flakes

¼ tsp freshly cracked black pepper

1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets

2 tsp sea salt flakes (for the chicken)

1 tsp freshly cracked black pepper (for the chicken)

2 tbsp plain (all-purpose) flour

2 tbsp olive oil

40 g (1½ oz) unsalted butter

2 large onions, finely diced

1 red capsicum (bell pepper), finely sliced

1 tsp freshly grated garlic

2 tbsp tomato paste (concentrated puree)

2 tbsp sweet paprika (or hot paprika for spice)

2 cups (500 ml) chicken stock

200 g (7 oz) canned crushed tomatoes

1 tsp sugar

2 tbsp sour cream

1 tbsp finely chopped flat-leaf parsley (optional)

Pasta of choice, to serve

Instructions

Step 1: To make the cabbage salad, combine the sliced cabbage, olive oil, apple cider vinegar, 1 tsp sea salt flakes, and ¼ tsp black pepper in a large bowl. Toss well and set aside to marinate.

Step 2: Season the chicken with 2 tsp sea salt flakes and 1 tsp freshly cracked black pepper. Dust all over with the flour to lightly coat.

Step 3: Heat 2 tbsp olive oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken in batches for 2–3 minutes until browned on all sides, then transfer to a plate and set aside.

Step 4: Add the unsalted butter to the same pan and melt over medium heat. Add the diced onions and cook, stirring, for 2–3 minutes until softened.

Step 5: Add the sliced capsicum and grated garlic, then cook for another 2 minutes, stirring frequently.

Step 6: Stir in the tomato paste and paprika until well combined. Immediately add the chicken stock, crushed tomatoes, remaining salt and pepper, and the sugar. Stir to combine.

Step 7: Return the browned chicken to the pan. Bring the mixture to a boil, then reduce heat to medium–low. Cover and simmer for 40 minutes, stirring once halfway through. The chicken should be tender and easily pulled apart with forks. If needed, continue cooking in 15-minute intervals, adding ½ cup (125 ml) water if the sauce sticks to the pan.

Step 8: Remove the chicken from the pan and place it in a shallow serving dish.

Step 9: Mix the sour cream into the sauce in the pan, then pour the sauce over the chicken. Sprinkle with chopped parsley if using.

Step 10: Serve the chicken paprikash with the cabbage salad and your choice of pasta for a delicious meal.

Tips & Variations

Use hot paprika instead of sweet for a spicier version of the dish.

Bone-in chicken thighs add extra flavor and tenderness compared to boneless pieces.

Add a splash of white wine to the sauce for additional depth.

Serve with dumplings instead of pasta for a traditional Hungarian touch.

The cabbage salad pairs well as a refreshing contrast to the rich chicken sauce.

FAQs

Can I use chicken breasts instead of drumsticks and thighs?

Yes, but drumsticks and thighs stay juicier and more flavorful when simmered. Chicken breasts can dry out if overcooked, so monitor cooking time carefully.