Stranger Foods

HungarianPaprika chicken

Serves 4 | Prep 15 mins | Cook 30 mins

This is my mother-in-law’s recipe and was one of the dishes she cooked for me when I met her for the first time in Budapest. My husband is Hungarian and our first date, over 25 years ago, was at an Indian restaurant in Lamb’s Conduit Street, London. It was a test of sorts, as I knew that if he didn’t love my food, then the relationship wasn’t going anywhere! I ordered him a chicken tikka masala, his first ever curry and one that often acts as a gateway into Indian cuisine. In much the same way, Paprika Chicken is at the heart of Hungarian cuisine, and both dishes beckon newcomers beautifully into the heart of our culinary cultures with their deep red promise and big arresting flavours.

Source: 30 Minute Mowgli

Ingredients

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Imperial

x0.5

100 ml vegetable oil
2 onions, roughly chopped
6 cloves garlic, crushed
2 tbsp paprika
3 skinless, boneless chicken breasts, chopped into 2 cm cubes (approx. 600 g)
1 chicken stock cube, crumbled
200 g canned chopped tomatoes
1 tsp sugar
1 tsp salt
4 tbsp sour cream
small handful fresh parsley, leaves picked and chopped
cooked rice, to serve

Instructions

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Heat the oil in a large pan over a medium heat, then add the onions and cook, stirring occasionally, for . Add the garlic and cook for , until the onions are golden brown. Add the paprika and cook, stirring to coat the onions, for another .
Add the chicken to the pan and stir to coat in the onion and spices. Cook for , stirring continuously, to seal the chicken, then crumble in the stock cube and add the chopped tomatoes, sugar, salt and 200 ml of boiling water. Give everything a good stir to combine, then bring to the boil, reduce the heat to a simmer and leave to cook , stirring occasionally, until the chicken is cooked through. Remove the pan from the heat and stir through the sour cream and parsley. Serve hot with cooked rice alongside.

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