Chicken Paprikash

Chicken paprikash is a beloved dish in the Balkans and can be found in different variations.

Its origins trace back to Hungarian cuisine, where it's been a staple for hundreds of years. The dish likely made its way to the Balkans through cultural exchanges and migrations.

Over time, it became popular across the region, adapting to local tastes and ingredients.

And here is my hubby's favourite way to eat it! Hope you'll enjoy it like he does!

Remove the bones from the chicken thighs and cut the chicken into pieces. Season with vegeta, pepper and smoked paprika.

On olive oil fry the chicken pieces with skin down for 2 minutes, then turn over each piece and cook for a minute more.

Then take it out of the pan and put it aside, and into the pan add chopped onions, garlic and peppers and saute for 10 minutes, adding a dash of water as needed.

Add the chicken back into the pan and cover with chopped canned tomatoes, tomato paste and 150 ml of chicken stock. Add chopped parsley and simmer for 20 minutes with occasional stirring and adding more stock as needed.

Cook pappardelle in salted water until al-dente and stir into the sauce, then leave it for a few minutes so they absorb the sauce.

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Chicken Paprikash

Yield: 2

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Ingredients

• Chicken thighs - 250 g
• Pappardelle pasta - 180 g
• Olive oil - 1 tablespoon
• Sweet pointy red pepper - 1/2
• Onion - 1
• Garlic - 2 cloves
• Canned chopped tomatoes - 200 g
• Tomato paste - 2 tablespoons
• Chicken stock - 300 ml
• Smoked paprika - 1 teaspoon
• Parsley - 1 tablespoon

Instructions

1. Remove the bones from the chicken thighs and cut the chicken into pieces. Season with vegeta, pepper and smoked paprika.
2. On olive oil fry the chicken pieces with skin down for 2 minutes, then turn over each piece and cook for a minute more.
3. Then take it out of the pan and put it aside, and into the pan add chopped onions, garlic and peppers and saute for 10 minutes, adding a dash of water as needed.
4. Add the chicken back into the pan and cover with chopped canned tomatoes, tomato paste and 150 ml of chicken stock. Add chopped parsley and simmer for 20 minutes with occasional stirring and adding more stock as needed.
5. Cook pappardelle in salted water until al-dente and stir into the sauce, then leave it for a few minutes so they absorb the sauce.

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