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 paprika for 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 sea salt, and black pepper in a large bowl. Toss well and set aside.

Step 2: Season the chicken drumsticks and thighs with 2 tsp salt and 1 tsp pepper, then dust evenly with the flour.

Step 3: Heat 2 tbsp olive oil in a large heavy-based frying pan over medium–high heat. Cook the chicken in batches, browning all sides for 2–3 minutes each. Remove and set aside.

Step 4: Add the butter to the same pan. Once melted, add the diced onions and cook, stirring, for 2–3 minutes until softened.

Step 5: Stir in the sliced capsicum and grated garlic, cooking for an additional 2 minutes.

Step 6: Mix in the tomato paste and paprika, then immediately pour in the chicken stock, crushed tomatoes, remaining salt and pepper, and sugar. Stir to combine.

Step 7: Return the browned chicken to the pan. Bring to a boil, then reduce heat to medium–low, cover, and simmer for 40 minutes. Stir once halfway through. If sauce sticks, add 125 ml (½ cup) of water as needed. Chicken should be tender enough to shred with forks; if not, continue cooking in 15-minute increments.

Step 8: Remove the chicken from the pan and place it on a shallow dish.

Step 9: Stir sour cream into the sauce and pour it over the chicken. Garnish with chopped parsley if desired. Serve hot with the cabbage salad and your preferred pasta.

Storage

Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce has thickened too much. The cabbage salad is best enjoyed fresh but can be kept refrigerated for up to 1 day.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken works but may cook faster and be less flavorful. Adjust cooking time accordingly and be careful not to overcook.

Is sour cream necessary in the sauce?

Sour cream adds creaminess and a slight tang that balances the paprika’s sweetness, but you can substitute with plain yogurt or omit it if preferred, though the sauce will be less rich.