Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy, paprika-rich braise — Hungary.
Equipment: Wide pan or casserole with lid
Measures and names
Ingredients
- 8 chicken thighs, bone-in
- 1 onion, chopped
- 2 tbsp sweet paprika
- 1 pepper, chopped
- 1 x 400g tin chopped tomatoes
- 200 ml chicken stock
- 150 ml soured cream (sour cream)
- 1 tbsp oil
Method
- Heat the oil in a wide pan and brown the chicken well. Remove.
- Cook the onion and pepper for 6 minutes, until soft.
- Take the pan off the heat and stir in the paprika — off the heat so it doesn't scorch and turn bitter.
- Add the tomatoes and stock, return the chicken, season, and simmer partly covered for 30 minutes, until cooked through and tender.
- Off the heat, stir through the soured cream until the sauce turns a soft coral colour — don't boil it after this.
- Serve with cauliflower mash or buttered greens.
Swaps and tips
Add the paprika off the heat so it doesn’t turn bitter. Serve with cauliflower mash instead of dumplings.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 13 g | 5 g | 27 g | 433 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
