UK stockists of the finest Pure Hungarian Paprika
Hugh Fernley Whittingstall recommends Paprika Ladys' Paprika products:-
"The Paprika Lady's paprika is the real deal - fresh, zesty and full of flavour!"
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4 skinless chicken breasts, diced
200ml of creme fraiche
2 onions, chopped
1 tablespoon sweet hungarian paprika
2 tbsp of sunflower oil
1 knob of butter
100ml boiling water
100ml water mixed with tsp of cornflower
fresh ground pepper
Fry the onions in the oil and butter until transparent, add the chicken pieces and brown on all sides.
Now add the crushed garlic, leave to cook for a few minutes, add the paprika.
Stir and fry gently, don't burn the paprika or it will become bitter, season to taste, cover and bring to the boil, add 100ml boiling water, cover, reduce heat to very low and cook for 20mins or until is almost fork tender.
Pour in the creme fraiche and heat gentry, pour in water with cornflower.
Serve with Gnocchi or pasta.
4 chicken breasts, skin on
1 onion, diced
2 cloves garlic, crushed
2 sprigs fresh thyme
½ red chilli, deseeded and finely diced
½ tsp hungarian smoked paprika
100ml white wine
1 400g tin tomatoes
2 tbs Kikkoman Soy Sauce
400ml chicken stock
1 tsp sugar
Juice 1/2 lemon
Black pepper for seasoning
3 tbs flat leaf parsley, chopped
Heat a large pan then add a little vegetable oil, fry the chicken skin side down for 3-4 mins, turn then seal the other side, remove from the pan and set aside.
Then add the onion, garlic, thyme, chilli and paprika. Continue to cook for a couple of mins.
Pour in the white wine and reduce by half then add the tomatoes, Kikkoman Soy Sauce and stock. Return the chicken to the pan and bring up to the boil, reduce the heat, cover with a lid and simmer for 40mins. Add the sugar.
Add a squeeze of lemon juice and a twist of black pepper. Garnish with some flat leaf parsley.