Chicken Paprikash

Name: Chicken Paprikash
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 8 skin-on, bone-in chicken thighs; 2 onions, finely chopped; 2 bell peppers, chopped; 2 clove garlic, crushed or finely grated; 3 large ripe tomatoes, deseeded and chopped, or canned chopped tomatoes; 1 tbsp vegetable oil; 1 1/2 tbsp plain flour; 3 tbsp sweet smoked paprika; 1 tbsp hot paprika; 350 ml chicken stock; 200 ml soured cream; boiled potatoes, noodles, or rice, to serve

This comforting chicken paprikash features tender browned chicken simmered in a rich paprika-tomato sauce finished with sour cream. It is a hearty, flavorful dinner that pairs beautifully with noodles, rice, or boiled potatoes.

Servings6 Portions

Prep Time15 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

skin-on, bone-in chicken thighs
8
onions, finely chopped
2
bell peppers, chopped
2
garlic, crushed or finely grated
2 clove
large ripe tomatoes, deseeded and chopped, or canned chopped tomatoes
3
vegetable oil
1 tbsp
plain flour
0.5 tbsp
sweet smoked paprika
3 tbsp
hot paprika
1 tbsp
chicken stock
350 ml
soured cream
200 ml
boiled potatoes, noodles, or rice, to serve

Step-by-Step Instructions

Season the chicken thighs generously with salt and black pepper. Heat the vegetable oil in a large saucepan or deep skillet over medium heat, then brown the chicken in batches for 5 to 8 minutes, turning so all sides color evenly. Transfer the chicken to a plate, then add the chopped onions to the pan and cook for 8 to 10 minutes until soft and lightly golden.

Add the chopped bell peppers and cook for 3 minutes. Stir in the garlic and tomatoes, then cook for 5 to 8 minutes until the tomatoes begin to break down. Sprinkle in the flour, sweet smoked paprika, and hot paprika if using, and stir continuously for 30 seconds so the spices toast lightly without burning. Return the chicken to the pan and turn to coat it well in the mixture.

Pour in the chicken stock and bring the sauce to a gentle boil. Reduce the heat, cover, and simmer for 15 minutes. Remove the lid and continue simmering for another 15 minutes, or until the chicken is cooked through and the sauce has thickened. Lower the heat, stir in the sour cream, and cook gently for 5 minutes until the sauce is smooth and creamy. Serve hot with boiled potatoes, egg noodles, or rice.

Chef's Tips

For a milder version, reduce or skip the hot paprika. If you want a smoother sauce, remove the chicken and blend the sauce before stirring in the sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to prevent the sauce from splitting.