Watch: Peppery poultry – try this chicken paprikás recipe

Ingredients

• As many chicken thighs are you think your guests will need, I worked with five
• 2 white onions, finely chopped
• 2 cloves of garlic, crushed
• 2 green peppers, finely chopped and deseeded
• Enough paprika of varying flavours, go by your taste
• 1 tbsp of flour
• 400g chopped tinned tomatoes
• 400ml chicken stock
• 150ml sour cream

Instructions

Preparation

1. Preheat your oven to 180C/160C Fan/Gas 4
2. Chop your vegetables as above
3. Heat some olive oil in the pan

Cooking

1. Season the chicken thighs and brown off the oil and then set aside
2. Add the onions, peppers and garlic to the pan and gently fry, before stirring in the paprikas and the flour
3. Once nicely combined, add in the stock and tomatoes and wait for them to come up to temperature before adding the chicken back in. Simmer on the hob for 30-40 minutes covered or as I did, bung it in the oven.

Recipe Notes

Check my YouTube video for some tips on how to smash this recipe.

Recipe by

I did. Although some Hungarian probably beat me to it

Ingredients

• 500g flour
• 4 eggs
• 2 tsp salt

Instructions

1. Combine the salt and flour and gently mix in the eggs.
2. You're looking to get to a thick consistency where the dough will form bubbles.
3. Then make the nokedli either by tearing bits off the dough and dropping them into the boiling water or by pushing the dough through a spätzle/nokedli press, or a cheese grater.
4. Once cooked they will float on the boiling water, be careful to not overcrowd the pot. Remove with a slotted spoon and serve up.

Recipe Notes

Check the video description for my full notes as well as a vague display of how to do it.

Recipe by

Me.