Did you absolutely love your grandma's chicken paprikash as a kid?
Okay, let's be honest - a creamy sauce is never gonna make you feel very fit and light. However, we dissected this traditional food and made the recipe a little bit lighter. The Vilgain paprikash won't have you taking after‑lunch naps. Quite the opposite! It will boost your energy levels and pump you with much‑needed nutrients.
Shop ingredients
Nutrition (1 serving)
- 517 kcal
- 50 g carbohydrates
- 13 g fats
- 50 g protein
Per 3 portions
- 450 g of chicken thighs
- 1 onion
- 2 tbsp sweet paprika
- 1 tbsp Vilgain Chicken Bouillon
- 500 ml water
- 1 packet cottage cheese
- 2 tbsp oat flour
- 250 g legume pasta
- salt
- olive oil spray
Instructions
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Prepare 500ml of chicken stock. If you want to make it easier for yourself, use a bouillon or stock cube.
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Wash the chicken, pat it dry and season it well with plenty of salt.
In a big saucepan, heat some oil over high heat. Brown the chicken swiftly on all sides so it doesn't release too much juice. Take it out and set it aside.
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Dice the onion finely and put it in the same saucepan you used for the chicken. Add more oil if it's looking dry.
When the onion is translucent, add two heaped tablespoons of paprika.
Return the chicken to the saucepan and pour in the chicken stock.
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Cook it on medium heat for 45 minutes.
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Take the cooked chicken and leave it to cool. Once cold, take the meat off the bones.
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Leave the stock to cool down slightly, then add the cottage cheese and use oat flour to thicken it up. Blend the ingredients with a stick blender until you have a smooth sauce. Finally, add the cooked pieces of meat.
- Serve it with pasta, dumplings, bread or anything else you fancy.
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Don't forget to share your creations on Instagram by tagging @vilgaincooking.
