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Chicken paprikash
Serves 4 Starters and mains
Ingredients
- 3tbsp vegetable oil
- 2 onions, thinly sliced
- 2 green or red peppers, deseeded and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 1tsp caraway seeds, toasted and roughly ground
- 1⁄2tsp freshly ground black pepper
- 2tbsp sweet paprika, preferably Hungarian
- 3 whole tomatoes (canned or fresh), peeled and chopped
- cayenne pepper, hot paprika or chilli flakes, to taste
- 700g boneless, skinless chicken (preferably thigh), diced
- 1⁄2tsp salt
- 100g soured cream
Method
Heat the oil in a flameproof
casserole pan over a moderate
heat. Add the onions and
peppers and fry for 8–10
minutes until soft and sweet.
Add the garlic and cook for
another 2 minutes to soften.
Add the bay leaves, caraway
seeds, black pepper and sweet
paprika and cook for 1 minute,
then add the tomatoes and cook
for 5 more minutes, before
finally adding the cayenne, hot
paprika or chilli flakes.
Add the chicken and salt and stir to combine. Cover the pan, reduce the heat and cook for 30-35 minutes until the chicken is cooked through.
Add the soured cream and more cayenne, hot paprika or chill flakes, if you like, and stir to combine before serving.
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