Today, I had quite a bad day and this evening I’ve been alone at home because David has gone out with some friends, so I’ve decided to start cooking.
Actually, I’m not a very good cook, but I like to cook from time to time because I find it therapeutic, which has been great to relax and don’t overthink.
Each month, I try a new international recipe. Last month I made Spanish Cuban-style rice and I promised to make Hungarian chicken paprikash in May.
When I visited Hungary last December, the dish that I liked the most was chicken paprikash. I’ve been thinking of making it for a long time so today I did! And the truth is it was… delicious! That’s why in this post I’d like to share this recipe with you.
(This time I’ve made three servings because I usually eat at work during the week. Meal prepping saves you a lot of time!)
Hungarian Chicken Paprikash
Ingredients for 3 people:
- 2 tablespoons of butter
- 1 medium onion
- 6 chicken thighs
- 1 green pepper, chopped
- 1 large tomato, peeled and diced
- 1 clove of garlic, chopped
- 1 tablespoon of hot Hungarian paprika
- black pepper
- 200 ml of liquid cream
- 2 tablespoons of flour
First heat the butter in a large frying pan. When it has melted, add the onion, finely chopped, and let it brown.
Next, add salt and black pepper to the chicken thighs. Add them to the frying pan and brown on both sides.
Add the green pepper, tomato and garlic to the frying pan.
Taste and add salt as necessary. Pour a little water and let it boil for 30 minutes approximately until the chicken is tender.
Turn off the stove and separate the chicken from the sauce.
In a bowl, mix the liquid cream with the flour. Add to the pan along with the sauce. Cook on low heat and mix well.
To finish, add the chicken back to the frying pan to heat it up. This time, I’ve accompanied the chicken paprikash with white rice, which mixed with the sauce is delicious!
Have you ever tried chicken paprikash? If not, I hope you try this recipe at home. It’s delicious and brings me back good memories of Budapest!