Paprika Chicken Casserole
Paprikás csirke (Paprika Chicken) is one of the most popular family meals in Hungary. Normally the potatoes are cooked separately and served as a side dish, but I like to make my stew as a one-pot dish, full of veggies. I made this Paprika Chicken Casserole with added broad beans, but you can use spinach, green beans, green peas, kale or cabbage instead.
Ingredients
Method
- Heat 1 Tbsp of oil in a large, heavy-based casserole dish and brown the chicken all over for a few minutes. Transfer them to a plate.
- Meanwhile, thinly slice the onion and garlic. Cut the pepper, carrot and potatoes into bite-sized chunks.
- After removing the chicken legs, add more oil to the pan and gently sauté the onion for a few minutes, until translucent. Add the garlic, paprika and marjoram, stir for half a minute. Pour in the chicken stock and bring to the boil.
- Return the chicken legs to the pan, together with the chopped veggies & bay leaf. Add more stock if needed, just to cover the chicken.
- Bring to the boil, then put the lid on. Turn down the heat and gently simmer for about 45 minutes, until the chicken and potatoes are cooked through.
- Add your chosen green veggies and the parsley. Put the lid on, and cook for another 3-8 minutes, depending on the greens.
- Serve warm, with a salad/pickled cucumber on the side.