Chicken Paprikash
Chicken Paprikash

Ingredients

Method

  • 1 tbsp olive oil
  • 8 chicken thighs, skin and bone included
  • 2 finely chopped onions
  • 2 crushed garlic cloves
  • 2 green bell peppers, deseeded and chopped
  • 3 tbsp sweet paprika
  • 1 tsp hot paprika
  • 1 tbsp plain flour
  • 400g tin of chopped tomatoes
  • 400ml hot chicken stock
  • 150ml soured cream
  • Heat the olive oil in a large frying pan. Season the chicken thighs well with salt and pepper, add them to the pan, and saute until browned all over. Remove the thighs, and set aside.
  • Add the onions, bell pepper, and garlic to the pan, and fry for 10 minutes. Add the spices and the flour, and cook, stirring well, for another 3-4 minutes. Tip in the tinned tomatoes and the stock, then return the chicken to the pan and simmer for 30 minutes. Serve with rice or dumplings.
30 mins
2 serving
This recipe pairs perfectly with the Ver Sacrum Grenache 2016 from Mendoza, Argentina.

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