Name: Hungarian chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 6 chicken thigh fillets, trimmed, cubed; 2 brown onions, cut into chunks; 1 red capsicum, seeded, chopped; 2 clove garlic, crushed; 2 tablespoon sweet paprika; 1 tablespoon plain flour; 1/2 teaspoon cayenne pepper; 3 cup chicken stock; 400 gram can diced tomatoes; mashed potato, light sour cream, coriander sprigs, sugar snaps, crusty bread to serve

Hungarian chicken

With a classic, paprika-spiced chicken goulash that's made even more comforting with a side of creamy potato mash and toasted bread, this hearty Hungarian dish will become a winter favourite in no time!

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

1 tablespoon olive oil

6 chicken thigh fillets, trimmed, cubed

2 brown onions, cut into chunks

1 red capsicum, seeded, chopped

2 clove garlic, crushed

2 tablespoon sweet paprika

1 tablespoon plain flour

1/2 teaspoon cayenne pepper

3 cup chicken stock

400 gram can diced tomatoes

mashed potato, light sour cream, coriander sprigs, sugar snaps, crusty bread to serve

Method

1.In a large frying pan, heat oil on high. Fry chicken for 4-5 minutes, stirring, until browned all over. Transfer to a plate.

2.In same pan, saute onion, capsicum and garlic for 3-4 minutes until onion is tender. Stir in paprika, flour and cayenne pepper. Cook, stirring, for 1 minute. Remove from heat.

3.Gradually mix in stock and tomatoes. Return to heat. Bring to the boil, stirring on high. Reduce heat to low.

4.Return chicken and juices to pan. Simmer for 25-30 minutes until chicken is cooked though and sauce has thickened. Season to taste.

5.Serve chicken on a bed of mashed potato, topped with a dollop of sour cream, coriander and steamed greens of choice.

For really creamy mashed potato, add hot milk and melted butter.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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