Chicken paprikash
SERVES 4-6 PREP 15 mins
COOK 1 hr EASY
8 skin-on, bone-in chicken thighs
1 tbsp vegetable oil
2 onions, finely chopped
2 red or green peppers (or a mixture), chopped
2 garlic cloves, crushed or finely grated
3 large ripe tomatoes (around
400g), deseeded and chopped, or a 400g can chopped tomatoes
1½ tbsp plain flour
3 tbsp sweet smoked paprika
1 tbsp hot paprika (optional)
350ml chicken stock
200ml soured cream
boiled potatoes, to serve
Season the chicken thighs. Heat the oil in a large saucepan over a medium heat and fry