Flavourful Cooking

Nº 62 · World Dishes · serves 4

Hungarian Chicken Paprikash with Soured Cream

Tender chicken in a velvety paprika sauce, made creamy at the end with soured cream: the ultimate Hungarian grandma classic.

€9–11approx. €2.25–2.75 ppMild15 min prepLOW 5–6 hrs · HIGH 3–4 hrs
Hungarian Chicken Paprikash with Soured Cream

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlCarnicería

    Aisle: carnicería / aves. Usually pre-packed with the fresh meat as 'contramuslo deshuesado'; a poultry stall will also debone it.

  • Any supermarket

    Aisle: frutería. 1-2 kg bags are cheaper than loose.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarket

    Aisle: especias. Plain pimentón dulce is unsmoked; the smoked one says 'de la Vera'.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • LidlCarrefourEl Corte Inglés

    Aisle: lácteos. Lidl often has crème fraîche or 'nata agria'; otherwise Greek yoghurt is a good substitute.

To serve

Method

  1. 1

    Soften the onions in the oil for 5 minutes. Stir in the garlic and paprika for just 30 seconds: burnt paprika turns bitter.

  2. 2

    Spoon the onion mixture into the slow cooker with the peppers, tomatoes and stock. Add the chicken, season with salt and pepper and stir.

  3. 3

    Put the lid on and cook for 5–6 hours on LOW or 3–4 hours on HIGH, until the chicken is tender and no longer pink inside.

  4. 4

    Stir the flour into the soured cream until smooth and mix in a few spoonfuls of the hot sauce. Stir this into the pot for the last 15 minutes.

  5. 5

    Let the sauce thicken slightly on HIGH, taste and season. Serve over tagliatelle.

Flavourful Cooking · slowcookerspain.com/en/recipes/hungarian-chicken-paprikash-with-soured-cream/