Hungarian Chicken
with Mash & Sugar Snap Peas
You can always tell a Hungarian dish by its rich, red tones. Paprika was originally introduced to Hungary via the Ottoman Empire, and really took off in popularity in the 19th century. Since then, it’s been lending a sweet, earthy tone to Hungarian dishes just like this one. You can taste why it’s stayed so popular!
The quantities provided above are averages only.
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Ingredients
400 g
potatoes
100 g
sugar snap peas
2
chicken thigh
½
red onion
2 clove
garlic
1 cube
chicken stock
1 bunch
parsley
2 tsp
paprika
1 tin
diced tomatoes
1 tub
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1 tsp
butter
(Contains Milk;)
2 tsp
olive oil
½ cup
hot water
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, peel and cut the potatoes into 2 cm cubes. Trim the sugar snap peas. Dice the chicken thighs. Finely slice the red onion and garlic (peeled). Crumble the chicken stock and finely chop the parsley.
Place the potato in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Add the sugar snap peas in the final 2 minutes. Drain and return the potato back to the saucepan and place the sugar snap peas in a bowl and cover to keep warm. Add the butter and a good season of salt and pepper to the potatoes. Mash with a potato masher or fork until smooth.
Meanwhile, season the chicken thighs with salt and pepper. Heat the olive oil in a large heavy based saucepan over a medium heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until golden brown. Remove the chicken from the pan and set aside.
Add the red onion and garlic to the same saucepan and cook, stirring, for 3 minutes or until golden. Add the paprika and cook, stirring, for 1 minute or until fragrant. Add the diced tomato, crumbled chicken stock cube and hot water. Stir to combine well. Return the chicken to the pan and bring to the boil. Reduce the heat to low. Cover and simmer for 10 minutes. Uncover and simmer for a further 10 minutes. Remove from the heat. Stir through the Greek yoghurt.
To serve, divide the mashed potatoes and sugar snap peas between plates. Top with the paprika chicken and garnish with the parsley.