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Chicken paprika with peas

Chicken paprika is one of the most popular stews in Hungary where it's calledpaprikás 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 withgaluskadumpling 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!
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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
  • 350 g frozen peas
  • 1 small bunch of parsley
  • water
  • 2 Tbsp vegetable oil
  • To serve: soured cream and chopped parsley optional

Method
 

  1. Season the chicken with some salt.
  2. 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.
  3. 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.
  4. Return the chicken to the pan with the carrot, tomato and pepper. Add more water if needed, just enough to cover the chicken.
  5. 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.