Hungarian Paprika Chicken Casserole
Hungarian Paprika Chicken Casserole



  • 8 whole chicken thighs
  • 1 tbsp oil
  • 2 chopped onions
  • 2 red capsicums
  • 2 crushed garlic cloves
  • 400g tomatoes, deseeded and chopped
  • 1.5 tbsp flour
  • 3 tbsp smoked paprika
  • 1 tbsp hot paprika
  • 350ml chicken stock
  • Brown rice, to serve
  • Season the chicken and fry in the oil for 5-8 mins, or until browned all over. Remove from the pan and set aside. Toss the chopped onions into the pan and cook for 10 mins, or until golden. Stir in the capsicums and cook for 3 mins, then add the tomatoes and garlic. Cook for 5 mins, then sprinkle in the flour and both the paprikas. Return the chicken to the pan and mix to coat.
  • Add the stock to the pan and simmer - covered - for about 15 mins. Remove the lid, turn the heat to low and simmer for another 15 mins to thicken. Serve with brown rice and a dollop of soured cream - delicious!
1 hr
4 serving

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