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autumn

Chicken Paprikash

Brilliant autumn meal for the family!

4090 4
Chicken Paprikash | DonalSkehan.com, Brilliant autumn meal for the family!

autumn

Chicken Paprikash

Brilliant autumn meal for the family!

Wednesday, November 7, 2018
US / METRIC

75ml sunflower oil

4 large onions, roughly sliced

3 tbsp best-quality Hungarian sweet paprika

8 skin-on chicken thighs

1 green pepper, sliced lengthways

1 tomato

1 tbsp cornflour

200ml soured cream

Sea salt and freshly ground black pepper

For the Dumplings:

300g plain flour

Pinch of salt

2 large free-range eggs

 

5tbsp sunflower oil

4 large onions, roughly sliced

3 tbsp best-quality Hungarian sweet paprika

8 skin-on chicken thighs

1 green pepper, sliced lengthways

1 tomato

1 tbsp cornflour

3/4 cup soured cream

Sea salt and freshly ground black pepper

For the Dumplings:

2 cups plain flour

Pinch of salt

2 large free-range eggs

40mins + 90mins cooking
Serves 4

This warming chicken stew is packed with flavour and is set to impress the whole family at dinnertime.

Heat the oil in a large pan over a medium heat. Add the sliced onions and cook for 6 minutes, until translucent, stirring occasionally.

TOP TIP

Now comes a secret step: remove the pan from the heat and add the paprika. This is very important – if you add the paprika over the heat, it may burn and acquire a bitter taste.
Return to the heat, add the chicken thighs and stir so that the spicy onion mix covers the meat evenly.
Pour in about 500ml water, making sure the liquid doesn’t completely cover the meat. Add the sliced green pepper, the whole tomato (which will be removed at the end) and season with salt and pepper.
Cover and simmer over a very low heat for about 11/2 hours. Remove the chicken and whole tomato from the pan and set aside on a plate. Depending on the thickness of the sauce, cook for 10 minutes uncovered, to reduce the liquid slightly.
Whisk together the corn flour and soured cream and mix this into the sauce. Slowly bring to a low simmer and cook for 5 minutes until you are left with a spicy, thick sauce.
Return the chicken to the pan and toss to coat in the sauce. (You can prepare the dish in advance up to this point – it tastes even better when reheated the following day.)
To make the dumplings, tip the flour into a mixing bowl with a pinch of salt and make a well in the centre. Add the eggs and 100ml lukewarm water. Beat together, being careful not to over mix, until a rough dough forms. Using a teaspoon, form into 20 small rough dumplings.
Cook these in a large pan of boiling salted water for 4–5 minutes, until tender.
Serve with the chicken and toss gently to coat in the sauce.
40mins + 90mins cooking
Serves 4

Ingredients
US / METRIC

75ml sunflower oil

4 large onions, roughly sliced

3 tbsp best-quality Hungarian sweet paprika

8 skin-on chicken thighs

1 green pepper, sliced lengthways

1 tomato

1 tbsp cornflour

200ml soured cream

Sea salt and freshly ground black pepper

For the Dumplings:

300g plain flour

Pinch of salt

2 large free-range eggs

 

5tbsp sunflower oil

4 large onions, roughly sliced

3 tbsp best-quality Hungarian sweet paprika

8 skin-on chicken thighs

1 green pepper, sliced lengthways

1 tomato

1 tbsp cornflour

3/4 cup soured cream

Sea salt and freshly ground black pepper

For the Dumplings:

2 cups plain flour

Pinch of salt

2 large free-range eggs

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