Here, in the UK is exceptionally cold now. ❄️ 🌨️ ⛄️ The "Beast from the East" has arrived, with snow, wind and low temperature and it has no means of stopping. This is the third day of snow and freezing temperatures, when you just want to hide under a cozy blanket with a cup of hot chocolate. Unfortunately, there's no chocolate in this recipe, but it's delicious, hearty and comforting, plus it warms you up in these chilly days.
Chicken paprikash or paprika chicken (csirkepaprikás in Hungarian) is an authentic stew-based dish with Hungarian origins. This is a popular chicken dish all across Eastern Europe.
The chicken paprikash recipe is easy and simple, especially if it's made in slow cooker. The key element of this one-pot dish is the sweet paprika based stew. In this stew the chicken thighs are simmering until they are fall-of-the-bone tender. The juicy and flavorful thighs are usually served with sour cream, pickles and pasta. The traditional chicken paprikash in Hungary is served with egg-noodles, aka nokedli, I served this tasty meat with roasted cauliflowers and gherkins. Enjoy!
In a large pot heat the oil, then add the chopped onion and cook for 2-3 mins. Then add the chicken thighs and sauté until they turn golden-brown, about 5 minutes each sides. Remove the thighs and transfer them into the slow cooker.
Add the chopped bell pepper, tomato and crushed garlic to the pot and cook for 3-4 minutes, stirring constantly, until they are tender.
Add one tablespoon paprika, stir it well, then immediately add one cup of water or chicken broth. Bring it to boil.
Season the stew and stir in the tomato puree. cook the stew for 2-3 minutes, then pour all over the chicken thighs.
Cook the paprikash in the slow cooker for 3 hours on high or 5-6 hours on low.
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