My mum travelled through Eastern Europe and all I got was a tin of paprika. Mum knows me so well because, for me, a tin of paprika is the perfect present and I headed straight to the kitchen to make a version of chicken paprika which is Hungarian in origin. I hadn’t made one for ages and had forgotten how good it is… made even better thanks to this cute wee tin of spice.
Ingredients
| 8 | Chicken pieces, thighs and legs are best (Main) |
| 1 Tbsp | Oil |
| 1 Tbsp | Butter |
| 1 | Onion, finely chopped |
| 1 clove | Garlic, crushed |
| 200 g | Mushrooms, chopped |
| 1 Tbsp | Paprika, plus extra to serve (Main) |
| ¾ cup | Chicken stock |
| 400 g | Egg noodles (Main) |
| 1 small | Lemon, zested |
| 150 g | Sour cream |
| 1 sprinkle | Chopped parsley, to serve |
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Directions
- Fry the chicken pieces in the oil and butter until brown all over. Remove from the pan.
- Turn down the heat and cook the onion and garlic gently until onion is soft.
- Turn the heat back up and add the mushrooms, stir-frying for 2 minutes.
- Stir through the paprika and then the chicken stock. Add the chicken back in. Simmer for 10 minutes until the sauce is turning syrupy and the chicken is cooked through.
- Meanwhile cook egg noodles according to packet instructions.
- Season chicken with salt, pepper and lemon zest and fold through the sour cream. Serve sprinkled with extra paprika and chopped parsley.
