Paprikash with Chicken Thighs
Paprikash with Chicken Thighs

Ingredients

Method

  • 1 tbsp olive oil
  • 8 whole chicken thighs
  • 2 chopped onions
  • 2 crushed garlic cloves
  • 2 red capsicum, finely chopped
  • 3 tbsp sweet smoked paprika
  • 1 tsp hot paprika
  • 1 tbsp flour
  • 400g tin of chopped tomatoes
  • 400ml hot meat stock
  • Dumplings, to serve (optional)
  • Heat the oil in a pan, and season the chicken thighs very well with salt and pepper. Brown the meat all over, then remove from the pan and set aside.
  • Add the garlic, capsicum, and onion to the pan, and fry for 10 minutes to soften. Stir in the spices and the flour, and cook for a couple of minutes. Toss in the chopped tomatoes and pour in the stock, then return the meat to the pan. Simmer gently for half an hour, then serve with rice or dumplings. Delicious!
1 hr
2 serving
This recipe pairs perfectly with the Mesta Grenache 2018 from Uclés, Spain.

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