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!

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Hungarian chicken
  • 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
  • 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.

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