How to Make Chicken Paprikash | Step-by-Step

Paprika, a powder made from dried peppers, is the star seasoning in classic Hungarian-inspired Chicken Paprikash. We used sweet paprika, but you can also find it in smoked and very spicy varieties. For the meat, we opted to use chicken thighs, which are moister and more flavorful than breast meat, and as a bonus, are often on sale.

HOW TO MAKE CHICKEN PAPRIKASH

Here’s how to make chicken paprikash in step-by-step photos. Just want the recipe? Head on over to the Chicken Paprikash Recipe.

First, prepare the chicken by patting it dry with a paper towel.

Then, pour the vegetable oil into a large Dutch oven or other heavy-bottomed pot over medium-high heat. Add chicken and brown well on each side, about 4—5 minutes per side (the skin should be crisp). Don’t overcrowd the pot; cook in batches if necessary.

Transfer the chicken to a plate, and discard all but 1 tablespoon of fat from pot. Reduce the heat to medium-low; add the onion and salt to pot and cook until just translucent, about 5 minutes. Stir in the garlic, tomatoes, peppers, flour, paprika, and pepper. Cook, stirring often, about 5 minutes.

Return the chicken and any juices to pot. Add the stock and bring to a boil. Reduce heat to a simmer and cover. Cook 15 minutes; then turn the chicken. Simmer until chicken is fully cooked, 10-12 minutes more.

Meanwhile, in a medium-size bowl, whisk together the sour cream and 1 cup of sauce from the pot. Remove the pot from the heat and stir sour cream mixture into sauce. Taste and add extra salt as needed. Garnish with chopped parsley and serve with rice or dumplings. And there you have it! Now that you know how to make chicken paprikash, why not add it to this week’s dinner menu? This post was first published in 2015 and has been updated. 

GET THE RECIPE: Chicken Paprikash Recipe

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