Hungarian paprika chicken

Hungarian Paprika Chicken: A Warming Stew For The Soul

Hungary for a hearty stew? You can’t go wrong with this Hungarian paprika chicken stew, with a rich flavour of paprika and natural sweetness of bell peppers. One of my most craved food from my recent trip to Europe was indeed this Hungarian classic dish, paprika chicken or also known as chicken paprikash. To my surprise, there were a few variations to this popular dish around Budapest. What’s the best way to satisfy my food craving from a foreign land? To make it of course, and put a healthy twist on it!

This Hungarian paprika chicken is an easy crowd pleaser at potlucks and parties (this is true, I tried!) for children and adults. Paprika is quite a kid-friendly spice that even young preschoolers I know enjoy. This dish goes well with many staples such as wholemeal bread, wholewheat pasta, potatoes, brown rice or quinoa. Easily a 5/5 star meal with lots of vegetables, lean chicken breast and a dose of whole grains. You can attempt a simple roux with this stew if you prefer a thicker gravy, however, this is optional.

The vegetarian-friendly version of this meal is mushroom paprikash, which is easily available around Budapest. You could add any vegetables you like really and substitute chicken with other vegetarian sources of protein such as tofu, chickpeas or beans. Have a look at this one dish vegetable and bean chilli recipe for another great vegetarian meal idea.

Hungarian paprika chicken


Serves: 3                Time: 40 mins

Ingredients:

  • 2 large chicken breasts, skin removed and diced in large chunks
  • 200g white button mushrooms, cut in quarters
  • 200g brown swiss mushrooms, cut in quarters
  • 1 small onion, chopped
  • A medium red bell pepper, sliced
  • A medium yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • 200g canned diced tomatoes (half the can)
  • 1/2 cup reduced sodium chicken stock, or any homemade stock available
  • 2/3 cup water, more or less as desired
  • 2 tablespoons sweet or hot paprika
  • A dash of salt and pepper
  • 150g plain low-fat Greek yoghurt (optional)

Preparation:

  1. Rub paprika, salt and pepper on chicken breasts and set aside
  2. Heat pan and add olive oil
  3. Stir-fry onions until fragrant
  4. Add chicken breasts, fry till browned and remove from pan
  5. Add in mushrooms and bell peppers, stir fry till softened
  6. Return chicken breasts back to the pan together with canned tomatoes, chicken stock and water, stir thoroughly
  7. Leave to simmer for 10 minutes
  8. Serve with low fat greek yogurt (optional) for a creamier sauce, stir through after removal from heat

Nutritional Facts:

Per serving: 280 calories; 12g fat; 16g carbohydrates; 30 g protein

Carbohydrate Servings: 1