After affordable dining? Invest in a copy of “$10 Meals with Chelsea“, the new book by the mastermind behind the Facebook Community by the same name. Featuring tried-and-tested meal plans and recipes designed to help families navigate the cost-of-living crisis, single mom of three, Chelsea understands the challenges of stretching a tight budget to put food on the table. And has created an easy-to-follow guide using readily available ingredients, to offer a solution for anyone looking to slash their grocery bills without compromising on taste or nutrition. Such as her take on the classic Hungarian Chicken Paprikash.
INGREDIENTS:
1 large brown onion, thinly sliced
1 red capsicum, thinly sliced
4 cloves garlic, crushed
6–8 large skin-on, bone-in chicken pieces (thighs or drumsticks)
15 g butter
1 tablespoon olive oil
3 tablespoons paprika
1 tablespoon tomato paste
400 g tin diced or crushed tomatoes 2 cups (500 ml) chicken stock
2 teaspoons cornflour
½ cup (120 g) sour cream
To serve
500 g rigatoni
PREP:
1. Slice the onion and capsicum, crush the garlic.
2. Season chicken well with salt and pepper
COOK:
1. Heat the butter and oil in a large frying pan (you’ll need a lid for it later) over medium-high heat. Cook the chicken skin-side down for a few minutes or until browned, then turn and cook on the other side for a few minutes. Remove from the pan and set aside on a plate.
2. Add the onion to the pan and cook, stirring, for a few minutes until soft. Add the capsicum and garlic and cook, stirring, for another couple of minutes. Remove from the heat and stir in the paprika. Add the tomato paste to the pan, stir through then place back on the heat, cooking for a couple of minutes.
3. Add the tomatoes and chicken stock and bring to a simmer. Reduce heat to low and add the chicken pieces back to the pan.
4. Cook, partially covered, for at least 30 minutes or until the chicken is well cooked through. While the chicken is cooking, bring a large pot of water to the boil. 10 minutes before the chicken is ready, cook the pasta.
5. Stir the cornflour and sour cream together in a small bowl. Remove the chicken from the sauce and set aside on a plate. Take the pan off the heat and stir the sour cream mixture through the sauce. Add the chicken back in and coat well in the sauce. Put the pan back on low heat and simmer for a couple of minutes to thicken the sauce. Serve with the pasta.
NOTES:
Chicken: I cook 1 chicken thigh cutlet per person or 1–2 chicken drumsticks per person. When the chicken is removed from the pan you can shred it for those who prefer boneless chicken.
Flavour boost: Add a pinch of cayenne pepper with the paprika for a hint of spice.
Gluten-free: Serve with gluten-free pasta.
Leftovers: Store in the fridge for up to 2 days. Freeze for up to 2 months. Reheat in the microwave or on the stovetop.Sauce: If your family doesn’t like large pieces of capsicum or onion, dice them up finely instead of slicing them or leave out the capsicum altogether. You could also blend the sauce, before you add the sour cream.
