Quick, Easy and DELICIOUS Chicken Paprikash

I’m going to show you why you need to use Hungarian paprika for the best flavour in a Chicken Paprikash, plus I’m making a few changes from an authentic version to make it super speedy and something my kids will devour! Chicken Paprikash is usually made with bone-in pieces of chicken, I’m making this a faster dinner. You can replace with chicken thighs and drumsticks, or over a whole jointed chicken – you’ll just need to simmer for 30 minutes or so longer. MUST use Hungarian sweet or spiced paprika. (affiliate link) It really does make all the difference to use a good quality Hungarian paprika. The smell, taste, and colour are all so much richer. If you can’t get hold of Hungarian paprika you can use regular store-bought, but be sure to check the dates and use the freshest kind you can find. Serves 4 Free Printable recipe is available on our site: Ingredients for this Chicken Paprikash: • 2 tbsp unsalted butter • 1 tbsp vegetable oil • 1 large onion, peeled and diced • 3 chicken breasts (approx. 525g/), chopped into bite-size chunks • 2 tbsp plain (all-purpose) flour • 1/4 tsp salt • 1/2 tsp freshly ground black pepper • 2 tbsp Hungarian sweet or spiced paprika • 2 cloves garlic - peeled and minced • 1 x 14oz (400g) tin chopped tomatoes in juice • 2 cups (480ml) hot chicken stock • 1 cup (225ml) sour cream To Serve: • Cooked pasta - such as pappardelle, tagliatelle or penne • handful of chopped parsley Process: 1. Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat. 2. Add the onion, and cook for 5 minutes, until softened. 3. Toss the chicken breast pieces together with the flour, salt and pepper. Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over. 4. Turn the heat down to medium and add in the paprika and garlic. Stir together for a minute to coat the chicken. 5. Add the chopped tomatoes and stock and bring to the boil. 6. Place a lid on the pan and simmer for 25 minutes, until the chicken is cooked through and the sauce has thickened slightly. 7. Turn off the heat and stir through half of the sour cream 8. Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with a little more sour cream and a sprinkle of freshly chopped parsley. #FamilyDinner #CookingShow #Recipe