Chicken paprikash with green beans
This chicken paprikash with green beans is a delicious variation on the classic Hungarian dish. Chicken is gently simmered in a rich paprika and vegetable sauce flavoured with caraway, marjoram and bay leaf,while green beans add freshness, texture and extra vegetables. It is a comforting, family-friendly meal that is easy to make in one pot and works particularly well for a midweek dinner. Serve it with boiled potatoes, rice, gnocchi or traditional Hungarian nokedli (galuska) to soak up the delicious sauce. You can use chicken drumsticks, thighs or a mixture of both for a particularly tender and flavourful result.
Ingredients
Method
- Finely chop the onion. Roughly chop the carrot and tomato, and slice the red pepper.
- Heat the oil in a large casserole or heavy-based pan. Brown the chicken pieces all over, then transfer them to a plate.
- Add a little more oil to the pan if needed. Add the onion and sauté for about 5 minutes until softened.
- Add the carrot and red pepper, together with the caraway seeds and marjoram. Stir for about 1 minute, then add the paprika and stir for a few seconds.
- Add a splash of water and the chopped tomato. Stir until the vegetables soften and form a thick sauce.
- Return the chicken to the pan and turn the pieces to coat them in the sauce. Season with freshly ground black pepper.
- Pour in the chicken stock and add the bay leaf. Bring to the boil, then reduce the heat, cover and simmer gently for about 30 minutes.
- Add the green beans and cook for a further 10 minutes, or until the chicken is completely cooked through and the beans are tender but still have some bite.
- Remove the bay leaf, stir in the chopped parsley and sour cream (if used) and serve hot with boiled potatoes, rice, gnocchi or nokedli (galuska).