Hungarian Chicken Paprikás with Herby Potatoes

Rated 4/5 from 7 Customer Reviews

The 3 classic dishes of Hungary, goulash, paprikás and pörkölt are all simple stews of diced meat and onions but the crucial ingredient is always the famous Hungarian paprika. Hungary produces the world’s best paprika, grown in the sandy soil of the southern part of the country around Szeged and Kalocsa, and ripened by the hot sunny summer days the area is famous for.

The best quality Hungarian paprika gives the most amazing rich colour and delicious, sweet depth of flavour and it feels like just the right ingredient for dinner on a cold winter’s night!

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15 minutes

45 mintues


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PAPRIKÁS SPICES: Hungarian hot paprika, bay, caraway seeds, Hungarian sweet paprika
POTATO HERBS: Parsley, chives, dill, black pepper

  • 500g diced chicken (thighs are best) 
  • 2 green peppers 
  • 2 medium onions 
  • 3 cloves of garlic 
  • 750g new potatoes 
  • 100g sour cream plus extra to serve 
  • 25g butter
  • Large lidded pan
  • Large saucepan
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Lovely warming dish. The herby potatoes went well too

Amber Morgan