The chicken is beautifully tender and the big spoonful of soured cream stirred in at the end makes this dish taste so luxurious!We need really good Hungarian paprika to make the most flavourful paprikash – I’ll show you which one I use. [feast_advanced_jump_to] Traditional Hungarian paprikash is usually made using bone-piece of chicken. Usually thighs and drumsticks. It also traditionally doesn’t include tomatoes – although it’s more common to use them these days. So I’m going a little off track from the authentic version here. I’m using chicken breast pieces instead of bone-in pieces simply to make this a quicker meal. Also the kids aren’t hugely keen on bone-in chicken, so making it this way ensures the kids will eat it all. I love to add tinned tomatoes for a slight tangy taste to the dish, which I think works so well with the paprika and soured cream. Apart from those changes, were have an amazing dish with rich flavours using key ingredients for delicious paprikash.
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