This recipe originally comes from Croatia’s Hungarian neighbours, and is now a staple of Croatian cuisine. The key ingredient here is ground paprika (I think you guessed that in the name). With this recipe I only used sweet paprika, but you can mix it up and use one tablespoon of sweet and either smoked or hot paprika depending on your preference. I should have at least used half a tablespoon of some hot paprika to give it some kick.
You can make this recipe with larger chicken pieces, like Marylands or just thighs, or a whole chicken cut up into pieces. You can also use meat like beef or venison (venison is amazing) or fish. I will make a fish version in the coming months. Enjoy!
~ One kilo chicken breasts, diced
~ One tablespoon of oil
~ One tablespoon of butter
~ One red onion, diced
~ 250 grams of mushrooms, sliced
~ Two tablespoons ground sweet paprika
~ One 450 gram can of diced tomatoes
~ One cup of chicken stock
~ One cup of white wine
~ Salt / Pepper (to taste)
~ One tablespoon of parsley
~ 150 grams cooked rice / or crusty bread (to serve)
- Heat butter and oil in a flat stock pot, add the diced chicken and fry until golden. Add the paprika and sauté for two minutes.
- Remove the chicken and set aside. Add the onion and mushrooms, turn the heat to low and sauté until mushrooms are soft.
- Add the canned tomatoes, stock, wine and season to taste.
- Return the chicken to the pot and add some boiled water, enough to cover the chicken and bring to the boil.
- Turn the heat to low, cover with lid and simmer for 45-50 minutes or until chicken is cooked through.
- Ladle into bowls, sprinkle with parsley and serve with rice or crusty hot bread.
Let me know if you tried this Croatian staple and what you thought
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)