Hungarian Chicken Paprikash
- Chicken thighs 4 pce
- Onion 1 med
- Rapseed oil 3 tbs
- Pepper 1 lge
- Plum tomato 5 lge
- Garlic 3 pce
- Paprika 1 tbs
- Salt 3 tsp
- Smoked paprika 1 tbs
- Onion powder 1 tbs
- Garlic powder 1 tbs
- Ground coriander 1 tbs
- Tomato paste 1 tbs
- Pasta 250 g
Finely chop the onion and grate the garlic.
Chop the peppers and tomatoes into medium to small chunks.
Take a thick-bottomed saucepan and add the oil along with all the veggies.
Fry the veggies on medium heat for 5 minutes, then add 1/2 cup of water. This will help to shrink and soften the veggies. Cover the saucepan and let it simmer on a very low heat for 10 minutes, stir it half way.
Once the veggies have reduced in size add the chicken and the seasonings - salt, pepper, paprika, smoked paprika, ground coriander, onion powder, and garlic powder. Give it a good stir and fill up the saucepan with water so it's just below covering the chicken. Place the lid on turn the heat low and cook for 30 minutes stirring every 15 minutes.
While the chicken is cooking take another saucepan add the pasta, salt, oil, and boiling water to it. Cook the pasta according to the packaging.
When the chicken is done the veggies should be nicely falling apart the sauce should have thickened and the meat is falling off the bone. Serve it with sourcream and pickled vegetables.