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Chicken Paprikash

Chicken Paprikash

Filled with tender and melt-in-your-mouth chicken thighs bathed in a rich and creamy paprika sauce!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 5


  • 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


  • 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.


Can substitute Hungarian sweet paprika for regular paprika.