Paprika Chicken
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A classic Hungarian dish featuring tender chicken in a rich, creamy paprika sauce. This comforting recipe is perfect served over rice.
Ingredients
- 3/7 cups vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 2 tbsp paprika
- 3 skinless, boneless chicken breasts chopped into 2cm cubes
- 1 chicken stock cube crumbled
- 7/16 lbs canned chopped tomatoes
- 1 tsp sugar
- 1 tsp salt
- 4 tbsp sour cream
- 1 fresh parsley leaves picked and chopped
- cooked rice
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 575 mg
- Iron: 8.6 mg
- Magnesium: 122 mg
- Phosphorus: 631 mg
- Potassium: 1729 mg
- Zinc: 5.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/7 cups vegetable oil
- 2 frozen crushed garlic
- 2 tbsp paprika
- 7/16 lbs canned chopped tomatoes
- 1 tsp sugar
- 1 tsp salt
- 4 tbsp sour cream
- cooked rice
Prepare
- 2 onions, roughly chopped
- Crush 6 clove garlic
- 3 skinless, boneless chicken breasts, chopped into 2cm cubes
- 1 chicken stock cube, crumbled
- 1 fresh parsley, leaves picked and chopped
Let's Cook
-
Step 1.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook, stirring occasionally, for 6 minutes until softened and starting to brown.
-
Step 2.
Add the crushed garlic to the pan and cook for 2 minutes, stirring frequently, until the onions are golden brown.
-
Step 3.
Add the paprika and cook for 2 minutes, stirring constantly to coat the onions and toast the spice.
-
Step 4.
Add the cubed chicken to the pan and stir to coat in the onion and paprika mixture. Cook for 2 minutes, stirring continuously, to seal the chicken on all sides.
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Step 5.
Crumble the chicken stock cube over the chicken, then add the canned chopped tomatoes, sugar, salt, and 200ml (7fl oz) of boiling water. Stir everything together well, bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
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Step 6.
Remove the pan from the heat. Stir in the sour cream and chopped fresh parsley until evenly combined. Serve hot with cooked rice alongside.