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Thermomix Chicken Paprikash

Inspired by Quirky Jo's Paprika Chicken with Creamy Sauce one very hot summer evening when the BBQ was out of order and I needed a husband friendly carnivorous meal for Vanja's palate. One of his favourite dishes is my Chicken Paprikash and when I found Jo's recipe, I was so inspired to make my version with her expertise. So, I have used my own recipe, completely inspired by hers, to create this meal for Sunday Supper July 2015.
Course Main
Cuisine Eastern European
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 - 6 servings
Author Valerie Lugonja inspired by Quirky Jo


Ingredients for Marinade:

  • 15 g Sweet Hungarian Paprika (1.5g per thigh)
  • 10 g Vegeta (1g per thigh)
  • 5 g freshly ground black pepper (to taste)
  • 5 large garlic cloves , minced (1/2 clove per thigh)
  • 1/2 cup butter , melted (roughly 1 scant tablespoon per thigh)

Ingredients for rice:

  • 1350 g homemade or organic chicken stock
  • 10 g salt
  • 400 g Basmati rice (if you don't mind it puffing through the lid)

Ingredients for Traditional Vegetables:

  • 1 large yellow onions , peeled and sliced thinly
  • 3 red peppers , sliced thinly (OR 3 sweet bell peppers: red, yellow, orange)
  • large bunch of green beans , cleaned and ends snipped (or sugar snap peas): an optional and non-traditional addition

Ingredients for Know Your Farmer Chicken:

  • 800 g know your farmer chicken thighs , bone in, skinned, washed and patted dry (10 skinless thighs, bone in)

Ingredients for Gravy:

  • 100 g raw cashews
  • 1 cup chicken stock
  • i chicken boullion cube
  • 1 teaspoon fragrant Hungarian paprika
  • 1/4 cup plus 2 tablespoons flour (to start) and add 2 more tablespoons (or 1/2 cup flour, total) for a thick gravy


  • 1-2 tablespoons flat leaf parsley , roughly chopped


Instructions for the marinade:

  1. Melt butter and add minced garlic, Sweet Hungarian Paprika, Vegeta, and freshly ground black pepper; combine well
  2. Coat thighs completely in seasoned butter mixture: place into zip-lock bag and marinate for a minimum of 4 hours, preferably 8 hours or overnight

Instructions for rice:

  1. Weigh rice; wash well
  2. Scale stock and salt into TM bowl; scale rice into simmering basket and place inside TM bowl

Instructions for vegetables:

  1. Place sliced vegetables into lower Varoma tray

Instructions for chicken:

  1. Place marinated thighs onto Varoma tray; set tray on top of vegetables and place the lid over the chicken

Instructions for cooking Chicken Paprikash:

  1. Set time for 7 seconds at speed 5 to wash the broth through the rice
  2. Cook rice: set time to 40 minutes at Varoma, speed 2; place Varoma with chicken and vegetables on top of the TM bowl (understanding that it will take 8-10 minutes for the temperature to reach Varoma and be hot enough to actually cook the contents within)
  3. Ensure chicken is cooked when timer rings (or continue, until cooked after removing rice to ThermoServer)
  4. Remove rice to a ThermoServer; place chicken and vegetables into other ThermoServers if you have more, or leave in the Varoma and simmering basket while making the gravy

Instructions for gravy:

  1. Scale ingredients to liquid left in TM bowl; puree for 1 minute at speed 9
  2. Scrape down sides of bowl with spatula; season to taste
  3. Set time for 4 minutes, temperature to 100 and speed to 2; set the table and call the family for dinner
  4. If gravy isn't thick enough, add remaining 2 tablespoons of flour and cook for 3 more minutes at 100 degrees, speed 2

Instructions for serving Chicken Paprikash:

  1. Serve rice onto individual plates or a large platter; arrange chicken in the middle of the rice and the veggies around the chicken
  2. Drizzle with sauce and serve extra on the side
  3. Garnish with parsley and serve with a crunchy green salad