Chicken Paprikash

I first discovered this Chicken Paprikash while in culinary school during my Traditional European Cuisine class and it was shockingly delicious! At first I wasn’t too sure about it as it was new for me. To my surprise, it has become one of my go to dishes because the chicken is tender and juicy in an unforgettably creamy, rich and flavorful paprika infused sauce! Ugh I’m getting hungry just thinking about it! Chicken Paprikash is a classic dish therefore, everyone needs to know how to make it.

This is one of those recipes where it doesn’t just taste good, it also makes you feel good afterwards. Why? I have no idea, maybe because it has comfort written all over it!

Chicken Paprikash

Filled with tender and melt-in-your-mouth chicken thighs bathed in a rich and creamy paprika sauce!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 5

Ingredients

  

• 2 1/2 lbs Chicken thighs and/ or legs
• 1/4 Teaspoon Cayenne pepper
• 1 1/2 Tablespoon Flour
• 2 1/2 Cups Chicken stock
• 1/3 Cup Diced yellow onion
• 1/2 Cup Diced green pepper
• 1/2 Cup Diced Red pepper
• 1/2 Cup Petite diced tomatoes (strained)
• 1 Tablespoon Hungarian sweet paprika
• 8 Ounces Sour cream

Instructions

 

• Preheat oven to 350F
• Season the chicken on both sides with kosher salt, black pepper and garlic powder.
• Heat oven safe pot over medium heat, add butter and brown chicken on both sides to form a nice crust. Transfer chicken to a plate and set aside and keep warm.
• Add the onions to the same pot, and sauce until translucent. Add the peppers and tomatoes, stir until peppers are tender. 
• Add in the paprika, cayenne pepper and flour to the vegetables and continue to cook for about 3-4 minutes. Slowly add in the chicken stock while stirring and then season with kosher salt and pepper to taste and bring to a boil.
• Return the chicken back to the pot. The liquid should cover the chicken by two-thirds (can add more stock if needed).
• Cover tightly and place in the oven at 350F. Braise in the oven for about 35-40 minutes until the chicken is fork-tender. 
• Remove the pot from the oven and transfer the chicken to a plate. Set aside and keep warm.
• Remove some of the fat (oil) from the top of the liquid with a ladle or paper towel. Return the pot to the heat, simmer until you reach your desired flavor and viscosity. Add the chicken back to the pot.
• In a small bowel stir the sour cream and about a 1/4 cup of the liquid together then temper the mixture into the pot with the chicken. Taste and season as needed.

Notes

Can substitute Hungarian sweet paprika for regular paprika.