Chicken and Pea Paprikash
Background
This chicken and pea paprikash is a simple, comforting dish inspired by classic Hungarian flavours. It combines tender chicken with sweet paprika, vegetables and peas in a gently rich sauce that’s full of warmth without being heavy. It’s easy to make and works well for both midweek dinners and relaxed weekend meals. The peas add a bit of freshness and texture, balancing the deeper paprika flavours. Serve it with boiled or mashed potatoes, pasta, or traditional dumplings like galuska, with gherkins on the side for a bit of contrast.
Ingredients
- 2 chicken breast fillets, diced
- 1 Tbsp olive oil
- 1 onion, sliced
- 1 garlic clove, chopped
- 1 Tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp dried marjoram or oregano
- 1 Tbsp tomato purée
- 1 red pepper, chopped
- 1 carrot, chopped
- 300 ml chicken stock
- 2 cups green peas
- Salt and pepper
- To serve:
- 1 Tbsp chopped parsley
Instructions
- Heat the oil in a saucepan over medium heat and cook the onion until soft.
- Add the garlic and cook for about 30 seconds.
- Add the diced chicken and cook until it changes colour.
- Stir in the tomato purée and both types of paprika, coating the chicken well.
- Add the stock, carrot, and red pepper. Simmer for about 20–25 minutes, until the sauce has thickened and the chicken is cooked through.
- Add the peas, cover, and cook for another 5 minutes.
- Turn off the heat, stir in the parsley, and season to taste.
- Serve warm with your choice of potatoes, pasta, or dumplings, and gherkins on the side.
Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - Mid&East European
- Ingredients: - Chicken & Turkey - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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