Paprika chicken

Tam West

My mum travelled through Eastern Europe and all I got was a tin of paprika. Mum knows me so well because, for me, a tin of paprika is the perfect present and I headed straight to the kitchen to make a version of chicken paprika which is Hungarian in origin. I hadn’t made one for ages and had forgotten how good it is… made even better thanks to this cute wee tin of spice.

Ingredients

8	Chicken pieces, thighs and legs are best (Main)
1 Tbsp	Oil
1 Tbsp	Butter
1	Onion, finely chopped
1 clove	Garlic, crushed
200 g	Mushrooms, chopped
1 Tbsp	Paprika, plus extra to serve (Main)
¾ cup	Chicken stock
400 g	Egg noodles (Main)
1 small	Lemon, zested
150 g	Sour cream
1 sprinkle	Chopped parsley, to serve

Directions

1. Fry the chicken pieces in the oil and butter until brown all over. Remove from the pan.
2. Turn down the heat and cook the onion and garlic gently until onion is soft.
3. Turn the heat back up and add the mushrooms, stir-frying for 2 minutes.
4. Stir through the paprika and then the chicken stock. Add the chicken back in. Simmer for 10 minutes until the sauce is turning syrupy and the chicken is cooked through.
5. Meanwhile cook egg noodles according to packet instructions.
6. Season chicken with salt, pepper and lemon zest and fold through the sour cream. Serve sprinkled with extra paprika and chopped parsley.