Hungarian Chicken Paprikash

  • 11/06/2013
  • Moderate difficulty
  • 4
  • 60 min

For those who like savoury, meat dishes with addition of hot spices, Hungarian cuisine is perfectly suited. Peppers are typical for most Hungarian style dishes and they may be used fresh, dried or flaked and of course spicy.

Ingredients

  • 3 tbsp olive oil
  • 1 kg chicken thigh
  • 150 g onion, finely chopped
  • 200 g green capsicum, cut julienne style
  • 2-3 green peppers, chopped finely
  • 1-2 dried chili peppers
  • 1 tbsp red paprika powder
  • 1 tbsp Vegeta Chicken stock powder
  • 500 ml water
  • 100 ml sour cream

Preparation

  1. 1.
    Heat the oil in a saucepan and fry the chicken on both sides until golden brown.
  2. 2.
    Add onion, green capsicum and continue to fry for a couple of minutes.
  3. 3.
    Add green peppers and dried chili peppers, red paprika and 1 tablespoon of Vegeta chicken stock.
  4. 4.
    Stir through, top with water, cover with a lid and cook until the chicken is soft and easily separates from the bone.

Serving

Remove from the heat, stir in sour cream and serve warm with noodles.

Tip

For a mild version of this recipe, remove seeds from the chili peppers.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 573 / 2.395 - -
Fat g 37,15 - -
Carbohydrates g 7,53 - -
Dietary fibre g 1,35 - -
Protein g 50,14 - -
Sodium g 3,16 0 0
Vitamin A μg 814,82 20 16
Vitamin D μg 31,46 16 16
Niacin mg 23,56 168 118
Pantothenic acid mg 3,10 44 44
Potassium mg 716,23 19 19
Calcium mg 70,95 7 7
Phosphorous mg 426,92 53 53

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)