Tarhonya with Chicken and Paprika
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Ingredients
- 250 g tarhonya (egg barley pasta)
- 500 g chicken thigh fillets
- 1 onion
- 1 tbsp sweet paprika
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 409 kcal
- Protein
- 33.8 g
- Carbohydrate
- 49.3 g
- of which sugars
- 3.7 g
- Fat
- 7.9 g
- of which saturates
- 2.1 g
- Fibre
- 2.7 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the diced chicken thigh fillets in a splash of oil for 6-8 minutes until lightly browned, then remove.
- 2
Fry the chopped onion in the same pan for 3-4 minutes, then stir in the sweet paprika and the tarhonya, and toast for 1-2 minutes.
- 3
Pour in the chicken stock, return the chicken to the pan, cover and simmer for 12-15 minutes until the tarhonya is tender and the chicken is cooked through with no pink remaining.
- 4
Check the seasoning and serve.
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