Chicken paprikash
A grandmother's classic: tender chicken thighs in a velvety paprika and soured cream sauce.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil2 tbsp
- Onion2
- Sweet paprika1 tbsp
- Chicken thigh fillets700 g
- Pepper (red or yellow)1
- Tomato1
- Soured cream200 g
- Plain flour1 tbsp
- Egg noodles (wide, e.g. tagliatelle)300 g
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Finely chop the onions and cook them in the oil over a medium heat for 8–10 minutes until completely soft and golden. This is the base of the sauce, so don't rush it.
Take the pan off the heat, stir in the paprika, then immediately add the bite-sized chicken pieces and toss to coat.
Add the diced pepper and tomato, season with salt, pour in 100 ml water, cover and simmer gently for 25 minutes until the chicken is tender.
Meanwhile, cook the noodles in plenty of salted water.
Whisk the soured cream with the flour until smooth, then stir in a few spoonfuls of the hot cooking juices so it doesn't go lumpy. Pour it over the chicken and bring to a gentle simmer for 2 minutes, stirring, until the sauce is velvety.
Taste, adjust the salt and serve with the noodles.