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Chicken Brassoi with roast potato cubes and fresh parsley
Spiced Chicken Brassoi with crispy potatoes and sprinkled with fresh parsley.

Chicken Brassoi with roast potatoes

Author: Flavelo
Recipes Main Courses
Although the original 'Brassói' is made from pork tenderloin and contains no paprika, this juicier, paprika-spiced version has become widespread in Hungarian households. The essence remains the same: the marriage of meat and potatoes, made unforgettable by garlic. In this recipe, the potatoes are fried, not boiled, so they stay crisp alongside the sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan or wok
  • Kitchen paper

Instructions

1 ✓

Peel the potatoes and cut into 1.5 cm cubes. Pat them dry!

Tip: Water is the enemy of oil. If you put them in wet, it will spit, and the potatoes will start to steam instead of fry.
2 ✓

Fry the potatoes in plenty of hot oil until golden brown, then drain on kitchen paper. Salt while still hot.

3 ✓

Cut the chicken breast into similar sized cubes as the potatoes. Season with salt and pepper.

Tip: Uniform size ensures every bite cooks through at the same time.
4 ✓

In another pan, sauté the finely chopped onion in a little oil. Add the crushed garlic, but fry for only half a minute.

Tip: Due to its high sugar content, garlic burns in moments and becomes bitter.
5 ✓

Toss in the chicken and fry over high heat until whitened and slightly browned. Remove from the hob, stir in the paprika.

Tip: Never fry paprika directly over the heat, as the sugars in it caramelise and turn bitter.
6 ✓

Pour in a tiny bit of water (50ml) and simmer together for 2-3 minutes to create a sauce.

Tip: This short steaming softens the meat finally and dissolves the flavours baked onto the pan bottom (deglazing).
7 ✓

Just before serving, toss in the fried potatoes and parsley.

Tip: This keeps the potatoes crispy.

Recipe FAQ

Why did the potatoes go soft?
If you mix them with the juicy meat too early, the potatoes absorb the liquid. Only toss them together just before serving!

Ingredients

  • 500 g Chicken breast fillets
  • 500 g Potatoes (floury variety for frying)
  • 1 whole Onion
  • 3 cloves Garlic
  • 300 ml Oil (for frying potatoes)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Sweet paprika
  • 1 bunch Fresh parsley