It’s a great meal to prepare ahead of time, as the longer it sits, the more the flavours develop. It can be batch-cooked and frozen, ready for when you need it. The fresh cabbage salad I serve with this meal is famous in my parents’ hometown and is now famous at my place too—the kids love it! It includes just a few simple, low-cost ingredients, but it really is the perfect partner to the chicken. This recipe features in my new cookbook, The Simple Dinner Edit.
What else can I serve with Chicken Paprikash with Cabbage Salad?
Aside from pasta, you could try mashed potato, a potato gratin or simple boiled potatoes. Polenta, rice or even bread also work well. If you want to serve it with a slightly different cabbage side dish, you could try my Sautéed Red Cabbage.
Can I use boneless, skinless chicken for this dish?
Yes! Make this an even quicker dinner by using 600–800 g (1 lb 5 oz–1 lb 12 oz) of boneless, skinless chicken thighs or breast, cut into bite-sized cubes. Cook as per the recipe, but reduce the simmering time from 40 minutes to 20 minutes, or just cook until the chicken is tender.
Can I omit the cream?
Yes, some people prefer to leave out the cream and just go with a rich tomatoey sauce, which is still delicious.
Watch how to make Chicken Paprikash
What are some other hearty winter-warmer recipes?
If you enjoyed Chicken Paprikash with Cabbage Salad, I think you’ll love: Chicken StroganoffChicken with Creamy Tomato SauceSlow-cooked Osso BucoSlow Cooked Traditional GoulashRed Wine Lamb Shanks 5 from 1 review
4 cups finely sliced green cabbage (roughly ½ cabbage) ⅓ cup (80 ml) extra virgin olive oil 2 tbsp apple cider vinegar 1 tsp sea salt flakes ¼ tsp freshly cracked black pepper
Chicken Paprikash
1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets 2 tsp sea salt flakes 1 tsp cracked black pepper 2 tbsp plain (all-purpose) flour 2 tbsp olive oil 40 g (11/2 oz) unsalted butter 2 large onions, finely diced 1 red capsicum (bell pepper), finely sliced 1 tsp freshly grated garlic 2 tbsp tomato paste (concentrated puree) 2 tbsp sweet paprika (or use hot if you prefer some spice) 2 cups (500 ml) chicken stock 200 g (7 oz) canned crushed tomatoes (see note 1) 1 tsp sugar 2 tbsp sour cream 1 tbsp finely chopped flat-leaf parsley (optional) pasta of choice, to serve
reusable storage bag or airtight container. You can also choose to add the full tin of crushed tomatoes for a more tomato-based sauce.
Make Ahead
Chicken Paprikash – Prepare as per the recipe. Refrigerate for up to 3 days, freeze for up to 3 months. Store in an airtight container. Thaw completely overnight in the fridge before reheating. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce if needed. Cabbage Salad – Shred the cabbage 4-5 days ahead of time. Ensure it is thoroughly dried. Store in an airtight container or reusable storage bag. Only add the dressing at the time of serving.
Leftovers
Chicken Paprikash – Leftovers are even better the next day. Refrigerate freshly made leftovers for up to 3 days or freeze for up to 3 months in an airtight container. Thaw completely in the fridge overnight before reheating for best results. Cabbage Salad – Once dressed, this salad is best consumed immediately but leftovers can be stored up to 24 hours (the cabbage will soften). Try leftovers with chicken schnitzel and creamy potato salad – they are a match made in heaven! Or try with cevapi, sliced red onion and ajvar on a roll for the ultimate sandwich experience. Ajvar can be found at most major supermarkets or at continental delicatessens.
