Ingredients

300 g shredded green cabbage

80 ml extra-virgin olive oil

2 tbsp apple cider vinegar

1 tsp sea salt flakes

¼ tsp freshly cracked black pepper

1.2 kg chicken drumsticks and bone-in chicken thigh cutlets

2 tsp sea salt flakes

1 tsp freshly cracked black pepper

2 tbsp plain (all-purpose) flour

2 tbsp olive oil

40 g unsalted butter

2 large onions, finely diced

1 red capsicum (bell pepper), finely sliced

1 tsp freshly grated garlic

2 tbsp tomato paste

2 tbsp sweet paprika (or hot if you prefer spice)

500 ml chicken stock

200 g canned crushed tomatoes

1 tsp sugar

2 tbsp sour cream

1 tbsp finely chopped flat-leaf parsley (optional)

Pasta of choice, to serve

Instructions

Step 1: To make the cabbage salad, combine the shredded cabbage, olive oil, apple cider vinegar, 1 tsp salt, and black pepper in a large bowl. Toss well and set aside to marinate.

Step 2: Season the chicken with 2 tsp salt and 1 tsp black pepper, then dust all over with the flour.

Step 3: Heat the olive oil in a large heavy-based frying pan over medium–high heat. Cook the chicken in batches for 2–3 minutes until browned on all sides.

Step 4: Remove the browned chicken from the pan and set aside on a plate.

Step 5: Add butter to the same pan. Once melted, add the diced onions and cook, stirring, for 2–3 minutes until softened.

Step 6: Add the sliced capsicum and grated garlic, cooking and stirring for another 2 minutes.

Step 7: Stir in the tomato paste and paprika. Immediately add chicken stock, crushed tomatoes, remaining salt and pepper, and sugar. Mix well.

Step 8: Return the chicken to the pan. Bring to a boil, then reduce heat to medium–low. Cover and simmer for 40 minutes, stirring once halfway through. The chicken should be tender enough to pull apart with forks; if not, continue cooking in 15-minute intervals. Add 125 ml (½ cup) water if the sauce begins to stick to the pan.

Step 9: Remove the chicken from the pan and place it on a shallow dish.

Step 10: Stir the sour cream into the sauce, then pour the sauce over the chicken. Sprinkle with parsley if you like, and serve alongside the cabbage salad and your choice of pasta.

Tips & Variations

For a richer sauce, you can substitute some of the chicken stock with heavy cream instead of sour cream.

Use hot paprika if you prefer a spicier dish, or blend sweet and hot paprika for balanced heat.

Try serving with egg noodles or spaetzle to soak up the flavorful sauce.

The cabbage salad can be tossed with a little caraway seed for an extra touch of traditional flavor.

FAQs

Can I use chicken breasts instead of drumsticks and thighs?

Yes, but keep in mind that breasts cook faster and can dry out more easily. Adjust cooking time accordingly and consider simmering until just tender to avoid toughness.

Is sour cream necessary for this recipe?

Sour cream adds a creamy tanginess essential to traditional paprikash. If you don’t have it, Greek yogurt is a good substitute, but add it off the heat to prevent curdling.