Yield
Serves 8
Prep Time
20mins
Cook Time
40mins
Difficulty Level
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The ultimate meal to serve loved ones with, the chicken paprikash is a homely and inviting casserole dish with its roots tracing back to Hungary. Its rich flavour comes from a mix of tomato, smoked paprika, micro herbs and more, making every bite of chicken delicious and nostalgic at once.

Ingredients

  • 8 chicken marylands (1.4 kg)
  • 2 tbsps olive oil
  • 2 large onions (400 g), sliced thinly
  • 4 cloves garlic, sliced thinly
  • ¼ cup sweet paprika
  • ¼ cup smoked paprika
  • ½ cup (70 g) plain flour
  • 1.25 litres (5 cups) chicken stock
  • 2 x 400 g cans cherry tomatoes
  • Micro herbs, to serve (optional)
01.

Cut end off chicken legs with a sharp cleaver (or ask your butcher to do this). Score skin-side of chicken pieces three times on the diagonal.

02.

Heat oil in a 7 litre (28 cup) cast iron or other flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 mins on each side or until golden brown; transfer each batch to a large plate.

03.

Discard all but 1 tbsp of fat from pan; reduce heat to medium. Add onion; cook, stirring, for 2 mins. Add garlic; cook for 1 min or until fragrant. Add both paprikas and flour, season; cook, stirring continuously, for 1 min or until paprika is fragrant.

04.

Add stock; whisk until smooth. Add tomatoes; bring to the boil over high heat. Return chicken to pan, skin-side up. Reduce heat to low-medium; cook, covered, stirring occasionally, for 40 mins or until chicken is cooked through. Season to taste.

05.

Serve half the chicken paprikash topped with micro herbs. Transfer remaining chicken paprikash to an airtight container; cool, then store.

TIP If you prefer, use 8 drumsticks and 8 thigh cutlets, or 16 drumsticks or 16 thigh cutlets instead of the marylands. We used a 25 cm x 33 cm oval cast iron casserole dish. Alternatively, use a large flameproof roasting pan, then cover tightly with baking paper and two layers of foil. Serve with buttered chargrilled sourdough or toasted crusty bread, if you like.Refrigerate chicken paprikash for up to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.

Photo: bauersyndication.com.au

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