Chicken and Paprika Stew with Sour Cream

Name: Chicken and Paprika Stew with Sour Cream (Paprikás-tejfölös csirkepörkölt)
Cuisine: Hungarian
Ingredients: 45 ml/3 tbsp vegetable oil; 1 onion, chopped; 5 ml/1 tsp sweet paprika; 4 large skinless chicken breast fillets, cut into 2.5cm/1in cubes; 2 large tomatoes, cubed; 2 green (bell) peppers, seeded and thinly sliced; 300 ml/½ pint/1¼ cups sour cream; 10 ml/2 tsp plain (all-purpose) flour; salt and ground black pepper; salt and ground black pepper

Paprikás-tejfölös csirkepörkölt

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Papricas, pronounced ‘papricash’, is another traditional stew typical of Hungary. It is always made with lean meat – veal, chicken or rabbit – and cooked with sour cream. It is likely to become a family favourite at mealtimes, and this recipe is well tried and tested, prepared in homes and restaurants since the end of the 18th century.

Ingredients

45 ml/3 tbsp vegetable oil
1 onion, chopped
5

Method

Heat the oil in a heavy pan and cook the onion until just golden. Remove from the heat and add the paprika, stirring well.
Return the pan to the heat and add the chicken, 50ml/2fl oz/¼ cup water and the tomatoes. Season with salt and pepper, mix w

PER SERVING: Energy 309kcal/1288kJ; Protein 27g; Carbohydrate 8g, of which sugars 6g; Fat 19g, of which saturates 8g; Cholesterol 100mg; Calcium 69mg; Fibre 2.1g; Sodium 154mg