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Paprika chicken with noodles
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Warm up with this comforting creamy Hungarian chicken served with buttered pasta for a winning meal.
Ingredients:
  • 27.30 gm olive oil
  • 1kg chicken thigh fillets, excess fat trimmed, quartered
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 10.00 gm sweet paprika
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 125ml (1/2 cup) chicken style liquid stock
  • 65g (1/4 cup) sour cream
  • 385g pkt fettuccine
  • 30g butter
  • 62.50 ml chopped fresh curly parsley
  • Sour cream, extra, to serve
Instructions:
  • In a large saucepan over high heat, heat 1 tablespoon of oil. Season the chicken and cook half of it for 3 minutes on each side until golden. Transfer to a plate and repeat with the remaining chicken.
  • Heat the remaining oil in the pan. Sauté the onion for 2 minutes until starting to soften, then add garlic and cook for 1 minute until aromatic. Stir in paprika, then increase the heat and add tomato and stock. Deglaze the pan by stirring with a flat-edged wooden spoon for 1 minute. Add the chicken, reduce the heat, and simmer for 12 minutes until cooked through. In a bowl, mix sour cream with 60ml (1/4 cup) of the sauce. Incorporate this mixture back into the pan and cook for 3 minutes until heated through.
  • Cook the pasta in a pot of salted boiling water until perfectly al dente. Drain the pasta and then melt the butter in the same pot over medium heat. Remove from heat and stir in the pasta and parsley, tossing to mix well. Finally, season to taste before serving.
  • Plate the chicken alongside the pasta and a dollop of extra sour cream.

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