Ingredients
CABBAGE SALAD
- 4 cups finely sliced green cabbage (roughly ½ cabbage)
- ⅓ cup (80 ml) extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
CHICKEN PAPRIKASH
- 1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets
- 2 tsp sea salt flakes
- 1 tsp cracked black pepper
- 2 tbsp plain (all-purpose) flour
- 2 tbsp olive oil
- 40 g (11/2 oz) unsalted butter
- 2 large onions, finely diced
- 1 red capsicum (bell pepper), finely sliced
- 1 tsp freshly grated garlic
- 2 tbsp tomato paste (concentrated puree)
- 2 tbsp sweet paprika (or use hot if you prefer some spice)
- 2 cups (500 ml) chicken stock
- 200 g (7 oz) canned crushed tomatoes (see note 1)
- 1 tsp sugar
- 2 tbsp sour cream
- 1 tbsp finely chopped flat-leaf parsley (optional)
- pasta of choice, to serve
Instructions
- To make the cabbage salad, combine the ingredients in a large bowl and toss well.
- Season the chicken with half the salt and pepper and dust all over with the flour.
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat and cook the chicken in batches for 2–3 minutes until browned all over.
- Remove the chicken from the pan and set aside on a plate.
- Add the butter to the same pan and, once melted, add the onion and cook, stirring, for 2–3 minutes until softened.
- Add the capsicum and garlic and cook, stirring, for a further 2 minutes.
- Add the tomato paste and paprika and stir them through, then immediately add the chicken stock, crushed tomatoes, the remaining salt and pepper and the sugar.
- Return the chicken to the pan and bring to the boil before reducing the heat to medium–low. Cover and simmer for 40 minutes, stirring once halfway through cooking. The chicken should be soft enough to pull apart using two forks; if not, continue cooking in 15-minute intervals until it is tender. Add ½ cup of water as needed if the sauce starts sticking to the base of the pan.
- Remove the chicken from the pan and place it in a shallow dish.
- Mix the sour cream into the sauce, then pour it over the chicken. Sprinkle with the parsley (if using) and serve with the cabbage salad and pasta.
Notes
Note 1 – You can freeze leftover canned crushed tomatoes for up to 2 months in a
reusable storage bag or airtight container. You can also choose to add the full tin of crushed tomatoes for a more tomato-based sauce.
Make Ahead
Chicken Paprikash – Prepare as per the recipe. Refrigerate for up to 3 days, freeze for up to 3 months. Store in an airtight container. Thaw completely overnight in the fridge before reheating. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce if needed.
Cabbage Salad – Shred the cabbage 4-5 days ahead of time. Ensure it is thoroughly dried. Store in an airtight container or reusable storage bag. Only add the dressing at the time of serving.
Leftovers
Chicken Paprikash – Leftovers are even better the next day. Refrigerate freshly made leftovers for up to 3 days or freeze for up to 3 months in an airtight container. Thaw completely in the fridge overnight before reheating for best results.
Cabbage Salad – Once dressed, this salad is best consumed immediately but leftovers can be stored up to 24 hours (the cabbage will soften). Try leftovers with chicken schnitzel and creamy potato salad – they are a match made in heaven! Or try with cevapi, sliced red onion and ajvar on a roll for the ultimate sandwich experience. Ajvar can be found at most major supermarkets or at continental delicatessens.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: chicken
- Method: Simmering
- Cuisine: Hungarian