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Paprika Chicken Casserole

Paprikás csirke (Paprika Chicken) is one of the most popular family meals in Hungary. Normally the potatoes are cooked separately and served as a side dish, but I like to make my stew as a one-pot dish, full of veggies. I made this Paprika Chicken Casserole with added broad beans, but you can use spinach, green beans, green peas, kale or cabbage instead.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 chicken thighs and/or drumsticks
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp dried marjoram or oregano
  • 1 large Tbsp of Hungarian paprika
  • 4 large potatoes
  • 2 carrots
  • 1 bell pepper
  • 1 Tbsp tomato purée
  • 500 ml chicken stock
  • 1 bay leaf
  • 1 small bunch of parsley
  • 1 cup chopped green vegetable of your choice see above
  • Chopped parsley to serve

Method
 

  1. Heat 1 Tbsp of oil in a large, heavy-based casserole dish and brown the chicken all over for a few minutes. Transfer them to a plate.
  2. Meanwhile, thinly slice the onion and garlic. Cut the pepper, carrot and potatoes into bite-sized chunks.
  3. After removing the chicken legs, add more oil to the pan and gently sauté the onion for a few minutes, until translucent. Add the garlic, paprika and marjoram, stir for half a minute. Pour in the chicken stock and bring to the boil.
  4. Return the chicken legs to the pan, together with the chopped veggies & bay leaf. Add more stock if needed, just to cover the chicken.
  5. Bring to the boil, then put the lid on. Turn down the heat and gently simmer for about 45 minutes, until the chicken and potatoes are cooked through.
  6. Add your chosen green veggies and the parsley. Put the lid on, and cook for another 3-8 minutes, depending on the greens.
  7. Serve warm, with a salad/pickled cucumber on the side.