Chicken Paprikash

Chicken Paprikash is a hearty Eastern European comfort dish where tender chicken is simmered in a rich, smoky Hungarian paprika sauce. This version gets a flavour boost from Avohaven’s Salt’n’Peppa, adding just the right balance of salt and peppery punch. Served over egg noodles and finished with a sprinkle of fresh parsley, it’s the kind of soul-warming meal that feels like a hug in a bowl.

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Chicken Paprikash

Ingredients:

1.3 kg boneless, skinless chicken thighs or breasts (or a mix), cut into large chunks

Avohaven Salt’n’Peppa, to season

Olive oil

30g butter (approx. 2 tablespoons)

1 large onion, finely diced

3 cloves garlic, minced

3 tablespoons Hungarian paprika (sweet, not smoked)

3 tablespoons plain flour

400g tin crushed tomatoes

250ml vegetable stock (1 cup)

180ml sour cream (¾ cup)

Egg noodles or pasta, to serve

Fresh parsley, chopped, for garnish

Instructions:

Preheat your oven to 200°C (fan 180°C).

Prepare your Dutch oven or oven-safe casserole dish.

Generously season your chicken chunks all over with Avohaven Salt’n’Peppa. Heat a good drizzle of olive oil in the Dutch oven over medium heat. Add the butter and let it melt and foam. Sear half of the chicken pieces until golden and just starting to stick to the bottom – around 5 minutes. Remove to a plate and repeat with the second batch, adding more oil if needed. Don’t worry – the chicken won’t be fully cooked yet.

Lower the heat slightly and toss in the diced onion. Sauté for around 6 minutes, stirring and scraping up any tasty browned bits stuck to the bottom. Add a splash of veggie stock if needed to lift anything that’s stubborn. Once the onions are soft and golden, stir in the garlic and cook for another minute.

Sprinkle in the paprika and flour. Stir well – you’re aiming for a thick, fragrant paste. The chicken fat in the pan should help form the roux, but feel free to add a little more olive oil if it’s looking dry. Let this cook gently for 3–4 minutes to bring out the paprika’s rich flavour.

Pour in the vegetable stock and whisk until smooth. Add the crushed tomatoes and use the back of a spoon or a potato masher to break up any larger pieces. Stir everything together, making sure nothing is stuck to the bottom.

Return the chicken (and any juices) to the pot, nestling the pieces into the sauce. Place the lid on and put the dish in the oven. Bake for 20 minutes or until the chicken is cooked through – the chicken should not be pink when sliced.

Remove from the oven and return to the stove top. Stir through the sour cream until fully combined and creamy. Taste and adjust the seasoning with a final sprinkle of Salt’n’Peppa.

Spoon over warm egg noodles or your favourite pasta, and top with chopped fresh parsley. Serve with crusty bread or a crisp green salad on the side.