Chicken Paprikash with Green Apples
4 servings
40 minutes
Chicken paprika with green apples is an original reinterpretation of a traditional Hungarian dish filled with fresh and unexpected notes. Hungarian cuisine is famous for its love of paprika, which gives dishes a rich flavor and deep color. In this recipe, the spiciness of paprika combines with tender chicken fillet and the sweetness of bell peppers, while green apples add a light tartness, making the taste balanced and rich. Thanks to the vegetables, the dish becomes juicy, and flour and butter create a velvety sauce that pairs perfectly with a side – such as soft dumplings or rice. This paprika not only warms on cold evenings but also surprises with its flavors, turning a familiar dish into a gastronomic journey through Hungary.
1
Peel the onion and cut it in half, then cut each half into 6 pieces and chop the resulting wedges crosswise into chunks. Wash the peppers, tomatoes, and apples. Cut the vegetables like the onion (they should be large cubes). Rinse the parsley, dry it, and chop it finely. Wash the chicken breasts, dry them, and cut them into small cubes.
- Onion: 2 pieces
- Sweet pepper: 4 pieces
- Tomatoes: 2 pieces
- Green apples: 2 pieces
- Parsley: 1 bunch
- Chicken fillet: 800 g
2
Heat 2 tablespoons of olive oil in a pan, fry the chicken over high heat until golden brown for 5 minutes, and place it on a plate.
- Olive oil: 4 tablespoons
- Chicken fillet: 800 g
3
Pour the remaining olive oil into the pan. Sauté the onion on low heat for 3 minutes, then add the bell pepper and sauté everything together for another 2 minutes.
- Olive oil: 4 tablespoons
- Onion: 2 pieces
- Sweet pepper: 4 pieces
4
Add flour and paprika to the pan, mix well, and cook for 2 minutes. If you don't like spicy, use half the amount of paprika. Add tomatoes and apples, and cook for another 5 minutes.
- Wheat flour: 2 tablespoons
- Ground paprika: 1.5 tablespoon
- Tomatoes: 2 pieces
- Green apples: 2 pieces