Chicken Paprikash (Paprikás Csirke)
Tender chicken in a silky, brick red paprika and soured cream sauce, served over rice.
- Time1 hr 5
- LevelEasy
- Costabout £1.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken with the salt. Melt the lard in a wide pan and brown the thighs for 4 minutes on each side. Lift them out.
8 min - 2
Cook the onions in the same fat for 8 minutes until soft and golden. Take the pan off the heat, stir in the paprika, then add the water straight away so the paprika does not burn.
8 min - 3
Add the pepper and tomatoes, then put the chicken back in. Cover and simmer gently for 35 minutes until the chicken is very tender.
35 min - 4
Cook the rice in boiling water for 12 minutes and drain.
12 min - 5
Mix the cornflour into the soured cream until smooth. Stir in a ladle of hot sauce, then pour it all back into the pan.
- 6
Heat gently for 3 minutes without boiling. The sauce should be creamy and deep orange. Serve over the rice.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.