SOLVING YOUR MID WEEK DINNER DILEMMAS

 

Hey there, food lovers!

This week, we’re diving into a delicious twist on a Hungarian classic. We’re taking the soul-warming essence of a traditional paprika-rich dish and turning it into a ragù with ground chicken. The magic of this recipe lies in the bold paprika flavor, complemented by savory aromatics and a creamy swirl of sour cream for that extra touch of indulgence.

A couple of shopping tips to make your cooking experience even better: If you can find dark meat ground chicken, scoop it up! It’s got more fat than white meat, which adds a fantastic richness to our ragù. And when you’re in the spice aisle, go for Hungarian paprika—it’s bright red and packs a punch of flavour. If you can’t find it, sweet paprika will do in a pinch, but avoid smoked or Spanish paprika as it changes the flavour and colour of the dish.

Happy cooking!

Paprika-Packed Chicken Ragù

Serves 4

Cooking Time: 45 minutes

 
 

Ingredients

60 g unsalted butter, divided

1 large onion, finely chopped

4 garlic cloves, finely chopped

450 g ground chicken

60 ml Hungarian sweet paprika

0.5 tsp crushed red pepper flakes

2 tsp kosher salt, plus extra for seasoning

60 ml sherry vinegar or red wine vinegar, divided

1 can (410 g) crushed tomatoes

450 g pappardelle or other long, flat pasta

60 ml sour cream

Finely chopped parsley (for garnish)

Method

  1. Melt 30 g butter in a medium pot over medium-high heat. Add 1 chopped onion and cook for 5–7 minutes until soft. Stir in 4 chopped garlic cloves and cook for 1 minute until fragrant.

  2. Add chicken, paprika, crushed red pepper flakes, and 1 tsp kosher salt and cook, breaking up the meat, until the chicken is cooked through, about 4 minutes.

  3. Stir in 30 ml sherry vinegar or red wine vinegar, scraping up any bits stuck to the pot. Add 1 can (410 g) crushed tomatoes, 1 tsp kosher salt, and 240 ml water.

  4. Bring to a boil, then reduce heat and simmer for 12–14 minutes until thickened. Stir in the remaining 30 ml vinegar.

  5. Cook 450 g pappardelle or other long pasta in boiling salted water until al dente. Drain, saving 120 ml of the pasta water.

  6. Add the pasta and 30 g butter to the ragù. Increase heat to medium and cook, tossing and adding the reserved pasta water until the sauce coats the pasta, about 2 minutes.

  7. Remove from heat and stir in 60 ml sour cream. Season with more salt if needed.

  8. Serve the pasta in bowls and garnish with chopped parsley.

 
THOMAS NEWFIELD