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Chicken paprikash

Chicken paprikash in a casserole dish

Chicken paprikash

Name: Chicken paprikash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Hungarian
Ingredients: 8 skin-on, bone-in chicken thighs; 1 tbsp vegetable oil; 2 onions finely chopped; 2 red or green peppers (or a mixture) chopped; 2 garlic cloves crushed or finely grated; 3 large ripe tomatoes (around 400g), deseeded and chopped, or a 400g can chopped tomatoes; 1½ tbsp plain flour; 3 tbsp sweet smoked paprika; 1 tbsp hot paprika (optional); 350ml chicken stock; 200ml soured cream; boiled potatoes noodles or rice, to serve

Samuel Goldsmith

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 50 mins - 1 hr

A star rating of 4.7 out of 5.28 ratingsRate

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Try chicken paprikash, a traditional Hungarian casserole – it's a comforting dinner that’s perfect for relaxed entertaining. Enjoy with boiled potatoes, noodles or rice

Egg-free

Nut-free

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Pork carnitas

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Sam's tips for making chicken paprikash:

This dish can be made ahead and actually tastes even better the next day, as the flavours develop further. Simply cool, cover, and refrigerate, then gently reheat on the hob, stirring in the soured cream just before serving.
If you prefer a milder flavour, you can simply use sweet smoked paprika and leave out the hot paprika. I find this works particularly well if you’re serving the dish to children or anyone sensitive to spice.
Chicken paprikash is delicious served with buttered noodles, boiled potatoes, or steamed rice. I like to garnish with a little fresh parsley for a burst of colour and freshness.

Ingredients

Nutrition

Units:

MetricUS

8 skin-on, bone-in chicken thighs
1 tbsp vegetable oil
2 onions

finely chopped
2 red or green peppers (or a mixture)

chopped
2 garlic cloves

crushed or finely grated
3 large ripe tomatoes

(around 400g), deseeded and chopped, or a 400g can chopped tomatoes
1½ tbsp plain flour
3 tbsp sweet smoked paprika
1 tbsp hot paprika

(optional)
350ml chicken stock
200ml soured cream
boiled potatoes

noodles or rice, to serve

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Nutrition: Per serving (6)

kcal468
fat23g
saturates8g
carbs15g
sugars11g

low
fibre5g
protein46g
salt0.55g

Method

step 1

Season the chicken thighs. Heat the oil in a large saucepan over a medium heat and fry the thighs in batches for 5-8 mins until browned all over. Remove from the pan and set aside. Tip in the onion and fry for 8-10 mins until softened and turning golden.
step 2

Stir in the peppers and cook for 3 mins, then add the garlic and tomatoes. Cook for another 5-8 mins until the tomatoes have started to break down. Sprinkle in the flour, paprika and hot paprika, if using, and cook for 30 seconds more. Return the chicken thighs to the pan and mix gently to coat.
step 3

Pour in the stock, bring to the boil, then turn down the heat and simmer, covered, for 15 mins. Remove the lid and simmer for another 15 mins until the sauce has thickened. Stir in the soured cream and cook for 5 mins – the sauce should be quite thick. Serve with boiled potatoes, noodles or rice.

Samuel Goldsmith

Sam is Good Food’s Senior Food Editor and Podcast Editor. He has over 15 years’ experience in the food and drink industry as an editor, writer, educator and cook. After teaching food and nutrition, he moved into food journalism, before working on Woman & Home, Country Homes & Interiors and Homes & Gardens. Samuel is also Chair of the Guild of Food Writers and author of The Tinned Tomatoes Cookbook. See more of Sam's recipes

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A star rating of 4.7 out of 5.28 ratings

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