This is comforting Hungarian dish is named for its heavy addition of paprika. While many other proteins feature in paprikash style, chicken is the most popular.
- 50 g butter, plus 25 g extra for the pasta
- 1 onion, diced
- 1 green capsicum, seeds removed and diced
- 5 garlic cloves, thinly sliced
- 2 tbsp tomato paste
- 1 kg chicken thigh fillets, cut into 10-cm pieces
- 1 tbsp plain flour
- 2 tbsp paprika
- 500 ml (2 cups) chicken stock
- 150 ml sour cream
- 500 g orecchiette, or other short pasta
- 1 tbsp finely shredded parsley leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large, heavy–based baking dish over medium heat. Add the butter, onion and capsicum and cook for 5 minutes or until the onion is softened. Add the garlic and cook for another 2 minutes or until fragrant. Add the tomato paste and stir to combine.
- Toss the chicken in the flour and add to the pan with the paprika and chicken stock. Stir to combine well, then bring to a simmer. Cover, reduce the heat to low and simmer for 15 minutes. Stir in the sour cream.
- While the chicken is simmering, cook the pasta until al dente according to the packet directions. Drain, return to the pan and toss through the extra butter.
- Serve the chicken alongside the pasta, scattered with parsley.
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Photography by Adam Liaw.