chicken paprikash

This meal is a staple in Yugoslavian cuisine, one of those wonderfully warming, fragrant dishes one tends to eat when the weather is cold. Sometimes, potatoes are added into it, but I prefer to make it without.
The predominant flavour of peppers, both as chilli, smoked paprika and fresh red peppers is beautifully mellowed by the herbs and creme fraiche to give a truly unique dish.
Often, we have sauce and a piece of chicken left over, which gives an incredibly flavourful pasta sauce the next day.


1 - 1.5 kg free range and organic chicken pieces with skin on
(note: you can use whole chicken, or select cuts, I like using thighs on the bone for this)

2 tbsp olive oil
small knob of butter
1 large onion
6 cloves of garlic
1 tbsp sweet paprika
1/2 tbsp hot paprika
1 tbsp smoked paprika
1 tbsp flour
250 ml chicken stock
handful of flat-leaf parsley, chopped
2 red peppers
1 400g can chopped tomatoes
250ml creme fraiche


Rub the chicken pieces with salt, then brown in the oil and butter and set aside.
In the same pan, sauté finely chopped onions and garlic until translucent. Add the paprika, then the flour, and stir well making sure you don't burn it.

Add the stock slowly, stirring continuously to make the thick gravy base then add the chicken pieces.

Mix in half the parsley and bring to the boil then add the red pepper cut in strips. Simmer for 10 mins, add the tomatoes plus a bit of water and simmer on low heat for about an hour.
When the chicken is cooked to soft, falling off the bone, add the sour cream, stir and garnish with the rest of the parsley. Add salt and pepper to taste and serve with potatoes, rice, couscous or rustic bread and salad.

Bon appétit!

No comments: