Hungarian Chicken Paprikash with Mushrooms
and braised cabbage / green beans
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.
- Green beans - 1 lb, trimmed
- Oil, olive - 1 Tbsp
- Vinegar, red or white wine - 1 tsp
- Mustard, Dijon - 1 tsp
- Cabbage, any green - 8 oz, thinly sliced
- Onions, medium and red - 1/2, diced
- Bell peppers, red - 1, diced
- Garlic - 4 cloves, chopped
- Chicken thighs, boneless and skinless - 4
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Chives - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 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
- Water - 1 cup
- Lemon juice - 2 tsp
- 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)
- Mushrooms / Chives - Prep as directed.
- 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.
- To Dutch oven, add third part of cooking oil and then mushrooms. Saute until mushrooms are tender, 6 to 8 minutes (adding some water if the pan starts to look dry). Season mushrooms with some salt.
- 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 water over aromatics. Bring to a simmer, scraping up any brown bits on the bottom of the pan.
- Add chicken back to pan and nestle into sauce. Reduce temperature to a low simmer. Cover and simmer until chicken is cooked through, 10 to 15 minutes (depending on size of chicken thighs).
- 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!
Was good but I think next time I'm gonna use a bit more spices to bring out the flavor even more.1 Helpful
Used chicken beat since I am not a fan of thighs- 28 oz. Also upped cabbage. Still more than enough sauce, but since I don't follow paleo in truth, I used bread to sop it up.0 Helpful
There were a lot of moving parts to this recipe, especially for a week night. I may just not be a fan of paprika, (or I just need to buy better spice) but it wasn't very flavorful. I don't think I will make this one again.0 Helpful
Kids didn’t love the mushrooms, but it was edible to them which is rave reviews. Note to self: do not use frozen beans for this. They turned out wilted and mushy.0 Helpful
I could only find hot Hungarian paprika and while I don’t usually like spice, it gave it really nice flavor. I made the original version of this from a few years ago and thought it was bland. This version with the type of paprika I used was a big improvement!0 Helpful
Seemed a little bland.0 Helpful
My kids are really, really into egg noodles lately. The thigh meat was so flavorful with the sauce.0 Helpful