Chicken Paprikash

A bright and warming family favourite. This Hungarian dish is the perfect comfort food with a gentle paprika kick.

Serves: 4
15 mins Prep Time 55 mins Cook Time
15 mins Prep Time
55 mins Cook Time
  • Pat the chicken thighs dry and season with Schwartz Sea Salt and Black Pepper. Heat 1 tbsp of oil in a large cast iron casserole pan. Fry the chicken for 2-3 minutes on each side, or until browned. Set aside.

  • In the same pan, heat 1 tbsp of oil. Add the onion and garlic and sauté for 5 minutes, until soft. Add the Paprika, Smoked Paprika and Cayenne Pepper and sauté for a further 3 minutes.

  • Stir in the passata and white wine and increase the heat. Cook for 2-3 minutes to reduce the liquid a little. Transfer the chicken thighs back to the pan and simmer for 30-40 minutes, or until cooked.

  • Stir through the sour cream before serving.

  • Serve with rice or steamed baby potatoes and seasonal vegetables.

Cooking tip

(Typical Values)
Per serving* %RI** per serving*
Energy 1835 kJ/439 kcal
of which saturates

of which sugars

Fibre 4.1g
Protein 29.1g
Salt 1.3g
Per 1 serving (1/4 recipe)