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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.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mid&East European
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 8 chicken drumsticks and/or thighs
  • 1 large onion finely chopped
  • 2 cloves of garlic chopped
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram or oregano
  • 1 bay leaf
  • 1 carrot roughly chopped
  • 1 tomato roughly chopped
  • ½ red bell pepper sliced
  • 1 tbsp sweet paprika
  • 500 ml chicken stock
  • 100 g green beans trimmed
  • Small handful of fresh parsley chopped
  • Salt and freshly ground black pepper
  • To serve: sour cream optional

Method
 

  1. Finely chop the onion. Roughly chop the carrot and tomato, and slice the red pepper.
  2. Heat the oil in a large casserole or heavy-based pan. Brown the chicken pieces all over, then transfer them to a plate.
  3. Add a little more oil to the pan if needed. Add the onion and sauté for about 5 minutes until softened.
  4. 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.
  5. Add a splash of water and the chopped tomato. Stir until the vegetables soften and form a thick sauce.
  6. Return the chicken to the pan and turn the pieces to coat them in the sauce. Season with freshly ground black pepper.
  7. 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.
  8. 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.
  9. 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).