Chicken Paprikash

The holidays seem ten million years ago but it was only 4 months ago that I returned from my epic Eastern Europe adventure, where I tried loads of cuisines and visited beautiful places. I got so inspired by the hipster food scene that I am dreaming of  setting up my own hummus bar and open face sandwich shop hahahahaha.

My favourite place was definitely Budapest, with pretty grand buildings and a hip culture.




Except they had really lousy ice cream. Ice cream so bad that we just threw it away unfinished because it wastes calories. Anyway, Hungary has more good things going for it than bad. Hungary is famous for its Paprika, something that I didn’t know until I wandered around the local market and saw every shop selling Paprika. I knew I had to buy a few packs back home because Hungarian Paprika is definitely a class above the usual paprika. It has a sweet, nutty and smoky aroma to it, making it so good that it can be the star of a dish. Like Chicken Paprikash.


Chicken Paprikash is basically chicken in paprika sauce. It is a Hungarian classic that I tried once at a Hungarian restaurant. I mopped up all the sauce but left the Spatzle untouched (one of the few things that I dislike), and happily made a mental note to try cooking it in Singapore. It didn’t seem that difficult to replicate.

And it isn’t!

The hardest part of this dish is probably procuring that treasured Hungarian paprika. It’s found on Amazon but I haven’t come across it in actual shops in Singapore. So that’s a bit tricky.

Other than that, all you need is time and patience as the wonderful flavours of paprika develop in that pot.

4 chicken thighs
1 large yellow onion, diced
1 red bell pepper, finely sliced
15g of Hungarian paprika
1 cup of chicken broth
1/2 cup greek yogurt

1. Heat vegetable oil in a pan, fry the chicken thighs skin side down, in one layer, without moving it until deep golden brown, about 8 minutes.
2. Flip the chicken over and fry until the second side is lightly browned, about 2 minutes.
3. Remove the chicken from the pan, throwing away most of the oil but leaving enough to cook the onions, about 1 tablespoon.
4. Fry the onions until soft and translucent.
5. Add in the red bell pepper and fry until soft.
6. Add in the paprika, stir until nutty and fragrant, about 1 minute.
7. Pour the chicken broth into the pan.
8. Nestle the chicken into the pan in a single layer, making sure that all the chicken is covered by the broth.
9. Reduce the heat to the lowest setting and cook for 30 minutes, until the chicken is tender and pulls easily from the bone.
10. Serve this over a plate of pasta, macaroni or spatzle. Serve with greek yogurt for that creamy texture.
Continue Reading


I apologise beforehand for the lack of photos because this was a chop chop dinner and there were still cheese buns to be dealt with (posting about their awesome cheesy goodness later!!), so there’s only this photo of my huge bowl of Guacamole.


Here’s how I describe my guacamole,


Forgive me for being so lame hahahaha. Anyway, don’t mash the avocado too much because having chunks of avocados left in is the best! And so is having some chopped up sweet white onions and juicy tomatoes great! They complement the creaminess of the avocados so well. All that’s left to do is to hit it with the tangy lemon juice and you’ve got the perfect dip or snack or in my case, dinner.


3 medium ripe avocados, mashed
1 medium tomato, cubed
1/2 white onion, cubed
1/2 lemon, squeezed
salt, to taste
pepper. to taste
5 stalks of coriander, chopped
5 stalks of spring onion, chopped

1. Mix everything together, wooohoooo!
2. If you want to keep it, cling wrap the surface so that the guacamole does not get oxidised by the air and turn an ugly brown.

Continue Reading