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Chicken thighs in lecso served with mashed potatoes and fresh parsley

Chicken Thighs in Lecso with Mashed Potatoes

Chicken thighs in lecso are a popular dish in Hungarian cuisine, combining the rich flavors of summer lecso with juicy chicken meat. This dish can be found in every Hungarian household and is prepared in many variations. As the lecso and chicken thighs cook together, the aroma of paprika, tomatoes, and sausage fills the kitchen, creating a truly homely atmosphere. The secret to perfect chicken thighs in lecso is slow cooking, which ensures that the meat remains tender and juicy while the flavors of the lecso deeply infuse it. The creamy texture of the mashed potatoes perfectly complements the rich, spicy flavor of the lecso. When serving, you can garnish it with fresh parsley to make it even more appetizing.

Prep Time 20 min
Preparation 45 min
Total 1 hr 5 min
900 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Chicken Thighs
⭕ 2 Onions
⭕ 3 cloves Garlic
⭕ 2 Red Bell Peppers
⭕ 3 Tomatoes
⭕ 100 g Smoked Sausage
⭕ 1 tbsp Hungarian Sweet Paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 tbsp Sunflower Oil
⭕ 1 kg Potatoes
⭕ 50 g Butter
⭕ 200 ml Milk
⭕ 10 g Fresh Parsley

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    Preparation Steps

    1

    Clean the chicken thighs, season with salt and pepper, and set aside to rest.

    2

    Finely chop the onions and garlic. Slice the bell peppers and tomatoes. Slice the smoked sausage into rings.

    3

    Heat the sunflower oil in a large pot or Dutch oven over medium heat. Sauté the onions and garlic until translucent. Add the Hungarian sweet paprika and stir quickly to prevent burning.

    4

    Add the chicken thighs and sear on all sides for about 5 minutes. Add the bell peppers, tomatoes, and smoked sausage.

    5

    Pour in just enough water to partially cover the ingredients. Simmer over medium heat for 40-45 minutes, or until the chicken is tender and the lecso has reduced to a flavorful sauce.

    6

    Meanwhile, prepare the mashed potatoes: peel and dice the potatoes, then boil them in salted water until tender, about 15-20 minutes.

    7

    Drain the potatoes, then add the butter and warm milk. Mash until smooth and season with salt to taste.

    8

    Serve the juicy chicken thighs in lecso with creamy mashed potatoes, garnished with fresh parsley.