This easy Hungarian Chicken Paprikash recipe is perfect for busy weeknights, made just that extra bit special by stirring cocktail gherkins through at the end of cooking and by serving it with a generous dollop of tangy sour cream.
- large knob unsalted butter
- 1 large brown onion
- sea salt
- 1 large garlic clove
- 1 tbsp sweet smoked paprika
- generous pinch cayenne pepper
- 1 tbsp tomato puree
- 4 skinless boneless chicken thighs
- 150ml (2/3 cup) chicken stock
- freshly ground black pepper
- 2 tbsp double cream
- 50g (1 3/4 oz) Opies cocktail gherkins
- brown rice, to serve
- sour cream, to serve
- small handful freshly chopped parsley, to serve
- Heat the butter in a large saucepan over a medium high heat. Peel the onion and slice it into thin half moons, gently frying it in the butter along with a generous pinch of salt for 8-10 minutes or so until soft and just starting to brown.
- Peel and crush the garlic clove and add it to the onions, cooking for a further minute until aromatic. Stir in the paprika and the cayenne, cooking for another minute to toast the spices, and then add the tomato puree. Again, cook for a final minute until the puree has turned brick red.
- Cut the chicken thighs into bite sized chunks before stirring into the onions, cooking until the chunks are well coated in the paprika mix and you’ve scrapped all the dried spices off the bottom of the pan.
- Stir in the stock, a bit more salt and some black pepper. Raise the heat to bring the mixture to the boil, before reducing it to low and leaving it to simmer, uncovered for 15 minutes until the chicken pieces are cooked through.
- Meanwhile, prepare the rice, and half the cocktail gherkins down the middle. Remove the paprikash from the heat and stir in the double cream and the gherkins. Season to taste before serving over the rice, sprinkled with the parsley and with a dollop of soured cream on the side.