In the 90’s we lived in Hungary for three years. There was definitely a culture shock for me and things were just moving towards Western standards. One image of Budapest that is strongly imprinted in my brain is braided garlic and paprika peppers being sold everywhere. The smell of freshly baked bread at all metro entrances is so inviting. I was younger in my culinary journey and didn’t really appreciate the paprika nuances. How I would love to experience that again – sometimes you don’t get a second chance and you have to make the most of every experience for what it is at any point in time.

Paprika chicken is a classic and my version is slightly modified. Hungarians use lard in their cooking extensively. I substituted lard with butter. I used to make this when my children were younger as it was flavourful and mild. In this version, I used hot as well as sweet smoked paprika.

Paprika chicken


400g boneless (skinless) chicken thighs, cut into bite sized pieces

100g onion, finely chopped

2 cloves garlic, finely chopped

1 medium sized green pepper, cored and sliced thinly

100g tomato, deseeded and diced

50g butter

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