On a cold February evening, there really is nothing better than a huge plate of steaming chicken wrapped in a smokey, slightly spicy, tomato sauce. This is a recipe that I’ve done for years – it’s super easy to throw together and fill the house with the sweet smokey aromas of paprika as it stews in the oven.
It was originally based on a Delia recipe but has been adapted over the years to suit whatever happens to be in my store cupboard. I thought today would be a good day to share this classic Hungarian dish as, whilst this post is publishing, I’m en-route to Budapest for an extended Spa weekend!
Serves 2 (generously – just add extra chicken for extra people)
- 1 tbsp olive oil
- 2 cloves garlic
- 4 chicken thighs – skin on
- 1 onion
- 1 480g jar of roasted red peppers – drained of oil
- 1 tbsp smoked paprika
- 1 tsp hot paprika
- 2 tsp dried mixed herbs
- cracked black pepper
- 400g tin of chopped tomatoes
- 150g mixed grain rice (I love the Waitrose Love life brown basmati, red camargue & wild rice)
- 100 ml chicken stock
- Sour cream to serve
Preheat the oven to 190degrees (fan over 170degrees).
On a high heat, warm the olive oil in an oven-proof pan. When warm, place the chicken thighs skin side down and allow to brown.
I like to turn them every minute or so to ensure an even colour and to stop them from sticking. Don’t be scared to really crisp up the skin as it really is a case of the crispier the better.
Whilst the chicken browns, thinly slice the onion.
The chicken should be browning nicely by this point, when the skin is crisp and beginning to caramelise, remove it from the pan and turn the heat down to a medium temperature (3 on my electric hob).
Add the onion to the pan and allow to sweat.
Finely chop two garlic cloves and add to the pan with the onions.
Slice the roast red peppers into one inch strips and also add these to the pan giving it a good stir as you go.
Now add in the smoked paprika, hot paprika, mixed herbs, and a sprinkle of cracked black pepper.
Stir the pan and mix the spices in well so the coat all the onions and red peppers.
You can now add in the tin of chopped tomatoes and 100ml chicken stock before mixing again.
Let the mixture come to a steady simmer and then add the chicken thighs back to the pan, skin side up, and coat lightly with the sauce.
Cover and put into the pre-heated oven for 1 hr 30 mins.
After an hour, heat around 500ml of water in a large pan. When it’s come to the boil, add 150g of your chosen rice, reduce to simmer and cook for the length recommended on the packet instructions.
After the chicken has cooked for the full 1 hour 30, you can remove from the oven and serve with the rice. I like mine with lashings of sour cream (or I did until I had to cut dairy).
Bon appetite x