I completely forgot about this wonderful Hungarian Paprika Chicken recipe! When my kids were at school in Sydney, the school put together an amazing cookbook with many of the parents contributions. They tested the recipes one by one and took photos and created a beautiful recipe book, which I found really impressive.
This recipe is one of my friends recipes and I used to make it for my family often. They absolutely loved it and it is simple and nutritious and that’s what I like in a recipe! I made this dish the other night and the kids love it as much now as they did back then. It brings back lovely memories of our time in Sydney with young kids.
I order my chicken online from Sasha’s Fine Foods in Singapore and you can find the website here and I order my salmon, minced beef and minced chicken here too. I love supporting Sasha because she personally visits the farms she receives her produce from. This way you know it is the best quality.
This is a wonderful recipe to add to your collection!
You can serve this Hungarian Paprika Chicken with rice or cauliflower-rice, sweet potato mash and can serve it with the South African corn bread recipe found here
Hungarian Paprika Chicken
The tastiest chicken dish that the whole family loves!
- 2 tbsp olive oil
- 1 large Brown Onion
- 2 tsp Salt Himalayan or Sea Salt
- 1 tbsp Hungarian Paprika mild
- 4 Chicken Breasts diced
- 2 cups Chicken Stock homemade (or water)
- 1 Handful Spinach
- 1/4 cup Sour Cream
Heat oil in a large, deep frying pan over medium high heat.
Add onion and cook for 3-4 minutes or until onion is soft
Remove pans from heat and stir in salt and paprika. Mix well.
Return pan to heat and add chicken. Cook 1-2 minutes or until golden and sealed.
Add chicken stock or water and bring to the boil. Reduce heat to low and simmer for 20-25 minutes or until chicken is tender and sauce has reduced and thickened.
Stir in the spinach and the sour cream and season with freshly ground black pepper.
Serve with rice and salad (optional).