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Chicken and Pea Paprikash

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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Heat the oil in a saucepan over medium heat and cook the onion until soft.
  2. Add the garlic and cook for about 30 seconds.
  3. Add the diced chicken and cook until it changes colour.
  4. Stir in the tomato purée and both types of paprika, coating the chicken well.
  5. Add the stock, carrot, and red pepper. Simmer for about 20–25 minutes, until the sauce has thickened and the chicken is cooked through.
  6. Add the peas, cover, and cook for another 5 minutes.
  7. Turn off the heat, stir in the parsley, and season to taste.
  8. Serve warm with your choice of potatoes, pasta, or dumplings, and gherkins on the side.