Nº 24 · Dutch & European · serves 4
Chicken Paprikash with Soured Cream
Hungarian paprika chicken, kept gentle: chicken thighs in a velvety sauce of sweet paprika, onion and soured cream. Delicious with wide noodles.
Ingredients serves 4
Tick off what you already have at home.
MercadonaCarniceríaLidl
Aisle: carnicería / aves. Boneless thighs are usually pre-packed; the poultry shop will also debone them for you.
Any supermarket
Aisle: frutería. 1-2 kg bags are cheaper than loose.
Any supermarketMercado municipal
Aisle: frutería. Spanish peppers are large and fleshy; markets often sell them cheaper per kilo.
Any supermarket
Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.
Any supermarket
Aisle: especias. Choose plain 'pimentón dulce'; 'de la Vera' is usually smoked.
Any supermarket
Aisle: conservas. Tubes or small tins; freeze leftovers in an ice-cube tray.
Any supermarket
Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.
LidlMercadonaCarrefour
Aisle: lácteos. Sour cream is mainly at Lidl; every supermarket has plain Greek yoghurt ('natural').
To serve
Method
- 1
Briefly brown the chicken in oil until golden and put it in the slow cooker. Soften the onions in the same pan for 5 minutes.
- 2
Take the pan off the heat and stir in the paprika and garlic; that way the paprika doesn't burn and turn bitter.
- 3
Stir in the tomato purée and stock and pour over the chicken. Lay the pepper strips on top.
- 4
Cook for 5–6 hours on LOW or 3 hours on HIGH, until the chicken is tender.
- 5
Whisk the flour into the soured cream, stir in a little hot sauce and then stir it all into the stew. Another 15 minutes on HIGH.
Flavourful Cooking · slowcookerspain.com/en/recipes/chicken-paprikash-with-soured-cream/