Name: Chicken paprika with peas
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 8-10 chicken drumsticks and/or thighs; 2 Tbsp sweet paprika; 1 onion, copped; 2 carrots; 1 small red pepper (or chilli pepper); 1 ripe tomato (or1Tbsp tomato purée); 1 stock cube; 350g frozen peas; 1 small bunch of parsley; water; 2 Tbsp vegetable oil; To serve: soured cream and chopped parsley (optional)

Chicken paprika with peas

30 Jun 2015

by Emese

Prep Time

5 minutes

Cook Time

55 minutes

Total Time

1 hour

Background

Chicken paprika is one of the most popular stews in Hungary where it's called paprikás csirke. I like adding various vegetables to it to make it more healthy for my family. This chicken paprika with peas version is particularly loved by my kids - the peas and the carrots make the sauce sweet and yummy. The Hungarians eat it with galuska dumpling but it can be served with pasta, boiled potatoes, rice or just crusty bread too. We always serve cucumber salad or gherkins with it on the side!

Ingredients

8-10 chicken drumsticks and/or thighs
2 Tbsp sweet paprika
1 onion, copped
2 carrots
1 small red pepper (or chilli pepper)
1 ripe tomato (or1Tbsp tomato purée)
1 stock cube
350g frozen peas
1 small bunch of parsley
water
2 Tbsp vegetable oil
To serve: soured cream and chopped parsley (optional)

Instructions

Season the chicken with some salt.
Heat 1 Tbsp of oil in a large, heavy-based casserole dish and brown the chicken pieces all over for a few minutes. Transfer them to a plate.
Add the remaining oil and cook the onion for a few minutes, until translucent. Add the paprika, stir for a few seconds and add 2 cups of water and the stock cube. Stir through and bring to the boil.
Return the chicken to the pan with the carrot, tomato and pepper. Add more water if needed, just enough to cover the chicken.
Bring to the boil, then put the lid on. Turn the heat down to the lowest setting and gently simmer for about 45 minutes. Now add the peas - if they are still frozen, bring the stew briefly back to the boil. Add the parsley. Put the lid on and simmer for another 10 minutes or so.

Tips

In traditional recipes the sauce is thickened at the end with some sour cream mixed with flour (with the heat turned off). My version is lighter, not to mention gluten-free, so it's rather more healthy. If you want the sauce thick, just crush or purée some of the cooked peas and thicken the sauce with this mixture! Alternatively you can use gram or cornflour.
If you want the stew to be spicy, use 1 tsp of hot paprika - or add a chilli pepper to the stew.

https://cooktogether.com/recipe-items/chicken-paprika-with-peas/

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