Chicken Paprikash
Ingredients –
2 Tbsp (28g) – Unsalted Butter
1 – Brown (Yellow) Onion, Diced
1 – Red Bell Pepper (Capsicum), Diced
6 – Garlic Cloves, Crushed & Chopped
3 Tbsp (60g) – Concentrated Tomato Paste
2 1/4 Tbsp (15g) – Hungarian Paprika
1 1/2 Tbsp (20g) – Plain (All Purpose) Flour
800g (1.7lbs) – Chicken Thigh, Sliced In Half
2 Cups (500ml) – Chicken Stock
1/2 Cup (120g) – Sour Cream
400g (14.1oz) – Pasta of Choice
1 Tbsp (14g) – Unsalted Butter
Seasoning To Taste
Flat Leaf Parsley, Garnish
Method –
In a large pan, over medium-high heat. Add the butter, onion and bell pepper (capsicum) and saute for 5-6 minutes or until the onion is translucent. Add in the garlic and cook for 1 minute. Lower the heat to medium, add the tomato paste and cook for 3 minutes. Add the Hungarian paprika and cook for 1 minute. Remove from the pan.
Add the chicken, plain (all-purpose) flour, salt, and pepper in a bowl. Mix to combine.
Add the chicken to the same pan over medium-high heat and sear for 3 minutes, smooth side down. Flip the chicken and add the onion mix, chicken stock and seasoning to taste. Bring the sauce to a simmer, reduce the heat to medium-low, cover with a lid and cook for 15-20 minutes or until the sauce has thickened. Check seasoning and remove from heat.
In the meantime, cook the pasta as per packet instructions. Remove and drain. Add the butter and toss together.
Serve the chicken paprikash with the pasta, mixed through or on the side. Garnish with flat-leaf parsley and cracked black pepper. Dig in.
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