Chicken Paprikash-ish

Name: Chicken Paprikash-ish
Cook time: 50 min
Total time: 50 min
Cuisine: Hungarian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 litre chicken stock; 3-4 chicken fillets; 500 g baby potatoes (quartered); 2 tbsp smoked paprika; 1 tsp dried dill; Pinch of cayenne pepper (optional); Sea salt and freshly ground black pepper (season to taste)

Serves 4

Cook: 50 mins

Gluten Free

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 litre chicken stock

3-4 chicken fillets

500 g baby potatoes quartered

2 tbsp smoked paprika

1 tsp dried dill

Pinch of cayenne pepper optional

Sea salt and freshly ground black pepper season to taste

Method

Step 1

Quarter the baby potatoes.

Step 2

Pour the Ballymaloe 100 Recipe Sauce and chicken stock into a large saucepan. Add a splash of water to the empty jar, swish it around, then add that to the pan too.

Step 3

Add the chicken fillets and quartered potatoes. Stir in the smoked paprika, dried dill and cayenne (if using).

Step 4

Bring to the boil, then reduce to a steady simmer. Cook uncovered for 45–60 minutes, stirring occasionally, until the chicken is cooked through, the potatoes are tender, and the sauce has reduced and thickened.

Step 5

Shred the chicken with two forks directly in the pan. Season to taste.

Chef's Tips

Divide into wide, shallow bowls and top with a generous dollop of sour cream to serve. Add a handful of chopped fresh parsley (or extra dried dill) just before serving for a fresher finish.

Serving Suggestions & Notes

Prefer a smoother sauce?: Mash a few of the cooked potatoes into the sauce to thicken it naturally.