Submitted by Nikki Willis
Hungarian Chicken
Serving: 4
Ingredients
- 2Tbsp Oil
- 1- 1.5kg boneless, skinless chicken thighs - chopped in half
- 2 medium onions sliced
- 4 cloves Garlic, diced
- 1/2 cup plain flour
- 4 Tbsp paprika
- 4 large tomatoes - diced (approx 2cups)
- 2Tbsp tomato paste
- 1 cup chicken stock
- 1Tbsp brown sugar
- 1/2cup sour cream
- 2Tbsp cornflour
- Salt and black pepper
Instructions
- Mix the flour and 2Tbsp paprika together.
- Put 1Tbsp oil into a pan on medium heat.
- Coat the chicken in the flour mix and brown both sides of the chicken. (Paprika will burn if heat is too high.) Place chicken into slow cooker.
- Add another 1Tbsp oil to the pan.
- Coat sliced onion in any remaining flour and gently saute the onion and garlic until it is starting to cook. Place into slow cooker.
- Add the remaining ingredients to the slow cooker and mix all together.
- Cook on low for 5-6hrs.
- Approx 10 minutes before serving, mix 2 Tbsp cornflour with 1/2 cup sour cream. Add 3-4 Tbsp of the cooking liquid to this and mix and then place it all into the slow cooker, stir through and turn the cooker off. (adding a little of the hot liquid to the cold dairy prior to adding into the dish will help stop it splitting when added into the hot liquid)
- Add salt and pepper to individual taste.
Notes
- This is traditionally made with Hungarian paprika which is a sweet paprika so in the absence of having that in my cupboard, I have used brown sugar to add a little sweetness.
- Made in 3.5l slow cooker.
Tried this recipe?Scroll Down To Share What You Think
Tasty, saucy and super easy! The chicken was cooked nicely and not dry. Some of it had already started falling apart but some was still a little chunky. I used smoky paprika as that is what I had. The dish was a little sweeter than I expected. We had it with rice but bread would be just as nice. All in all this was a good meal. I’d cook it again.
I used my 6L slow cooker. Cooking time was about the same.
Thanks for leaving such great detailed feedback Tracey 🙂 🙂