Hungarian Chicken Paprikash
with braised cabbage / green beans

Name: Hungarian Chicken Paprikash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz Cabbage, any green, thinly sliced; 1/2 Onions, medium, chopped; 1 Bell peppers, red, chopped; 4 cloves Garlic, chopped; 6 Chicken thighs, boneless and skinless; 1 Tbsp Chives, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 2 tsp Vinegar, apple cider; 2 Tbsp Butter; 1 Tbsp Paprika (use Hungarian sweet paprika if you have it, but regular paprika will work fine); 1 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 cup Stock, any type; 2 tsp Lemon juice; 1 lb Green beans, trimmed; 1 Tbsp Oil, olive; 1 tsp Vinegar, red or white wine; 1 tsp Mustard, Dijon

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

Saucy chicken and creamy braised cabbage are an easy combination to love in this Hungarian dish that was requested by Cook Smarts members.
Smarts: The amount of flavor you get from your paprika will vary depending on how long the spice has been sitting in your pantry. Increase the amount a bit if you know your paprika is on the older side.

Ingredients

Metric

Servings:

Hungarian Chicken Paprikash:

Cabbage, any green - 8 oz , thinly sliced
Onions, medium - 1/2 , chopped
Bell peppers, red - 1 , chopped
Garlic - 4 cloves , chopped
Chicken thighs, boneless and skinless - 6
Chives - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Vinegar, apple cider - 2 tsp
Butter - 2 Tbsp
Paprika - 1 Tbsp (use Hungarian sweet paprika if you have it, but regular paprika will work fine)
Tomato paste - 1 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Stock, any type - 1 cup
Lemon juice - 2 tsp

Roasted Green Beans:

Green beans - 1 lb , trimmed
Oil, olive - 1 Tbsp
Vinegar, red or white wine - 1 tsp
Mustard, Dijon - 1 tsp

Prep

Green beans / Cabbage / Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers in one container. Store green beans, cabbage, and garlic in their own containers. (Can be done up to 5 days ahead)
Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Chives - Chop chives.

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Make

Heat oven to 400F / 204C degrees.
While oven is warming up, heat a Dutch oven with first part of cooking oil over medium-high heat. Add cabbage and apple cider vinegar with a pinch of salt. Saute until cabbage is tender, 8 to 10 minutes. Set cabbage aside, covered, to keep warm.
Return to Dutch oven and add second part of cooking oil. Add chicken thighs. Cook on both sides until golden brown, 6 to 8 minutes total. Set chicken aside.
Add butter to pan and then onions and bell peppers. Saute until soft, 2 to 3 minutes.
Add garlic and paprika and stir for 1 minute.
Add tomato paste, tomatoes (including liquid), and stock over aromatics. Bring to a simmer, scraping up any brown bits on the bottom of the pan.
Add chicken back to pan and reduce temperature to a low simmer. Cover and simmer until chicken is cooked through, 20 to 25 minutes.
While chicken cooks, whisk together olive oil, wine vinegar, and mustard. Toss with green beans.
Spread green beans out on a sheet pan. Season with some salt and pepper. Roast until green beans are tender and brown in spots, shaking the pan halfway through cooking, ~15 minutes.
When chicken is done, move pan off heat. Stir in lemon juice and season with some salt and pepper. Top with chives.
Serve chicken and sauce over cabbage with green beans on the side. Enjoy!

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