This is another one of the recipes that my Mum would sometimes make. I’m not sure where she got her recipe from, as it is a traditional Hungarian meal and I’m pretty sure she never went to Hungary. Although neither have I, for that matter. Yet.
Traditionally it is often served with a home-made pasta, bits of dough pushed through holes into boiling water. I chose to serve mine with zucchini strips instead. Much lighter and super easy!
Ingredients – for 4 people
400-500g chicken breast
1 tbsp. Oil (coconut grapeseed, olive etc)
1 tbsp. paprika
Salt and pepper
1 tbsp. oil
1 red onion
1 green capsicum (pepper)
1 tbsp. paprika
1 can of diced or puree tomatoes
2 cups chicken stock
1/2 cup sour cream
Pre-heat oven to 180ºC. Brush the chicken breasts with oil, then season with paprika, salt and pepper (about 1/2 a teaspoon of each of salt and pepper). Place in the hot oven for 35 minutes, until cooked through. Allow to cool slightly before handling. Trust me, it’s wise to do this.
While the chicken is cooling, slice the red onion and green pepper into thin, evenly sized slices. Heat the oil in a large frying pan or pot, and sauté the vegetables until soft. Add the paprika and stir to combine. Pour in the tomatoes and chicken stock and reduce heat to a low simmer.
Using a fork, shred the chicken breasts (see picture below). Place the chicken into the pan. Simmer for 30 minutes, until the liquid has reduced down.
Once sauce has thickened, stir through the sour cream until well combined. Taste the sauce, and add and salt and pepper if needed. Serve with zucchini ‘pasta’, made by using a vegetable peeler.