Hungarian Chicken Paprikash
One portion, 38 minutes, and only 8 minutes of chopping. Roughly £1.80 a portion.
Per portion
Calories from protein 21%, carbs 33%, fat 46%. Estimated from the ingredients.
Roughly £1.80 a portion.
Method
- 1
Cook the noodles according to the packet instructions.
- 2
Fry the onion in a splash of oil with a pinch of salt over medium heat for 8 minutes until soft and golden, adding the garlic for the last minute.
- 3
Add the chicken thigh with ½ tsp salt and cook for 3–4 minutes each side until browned. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Take off the heat and stir in the paprika (it burns easily), then add the chopped tomatoes and a splash of water, return to the heat, cover and simmer for 15 minutes, turning the chicken once, until cooked through with no pink inside (75°C in the thickest part).
- 5
Take off the heat, stir through the soured cream, taste and season with salt and black pepper, and serve over the noodles.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/hungarian-chicken-paprikash/
