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Chicken Paprikash

by in Jan 2011
Chicken Paprikash
7 votes, 3.71 avg. rating (74% score)
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Total Time: 45

Yield: 6 servings

Paprika, a powder made from dried peppers, is the star seasoning here; we used sweet paprika, but you can find it in smoked and very spicy varieties. Chicken thighs are gaining a lot of popularity of late, owing to the discovery that they're moister and more flavorful than breast meat, and as a bonus, are often on sale.

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Chicken Paprikash
Photo/Art by Michael Piazza


  • 1 tablespoon vegetable oil
  • 1 tablespoon kosher or sea salt, plus extra to taste
  • 6 bone-in chicken thighs (about 3 pounds), skin on
  • 1 large yellow onion, thinly sliced
  • 1 garlic clove, minced
  • 4 plum tomatoes, peeled, cored, seeds discarded, chopped
  • 4 Hungarian peppers (or substitute 2 bell peppers plus 1 jalapeño), roughly chopped
  • 1/2 cup all-purpose flour
  • 2 tablespoons sweet paprika
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 cups low-sodium chicken stock
  • 3/4 cup sour cream
  • Fresh parsley, roughly chopped
  • Cooked rice or dumplings


Pour 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.

Remove to a plate. Discard all but 1 tablespoon of fat from pot.

Reduce heat to medium-low; add onion and salt to pot and cook until just translucent, about 5 minutes.

Stir in garlic, tomatoes, peppers, flour, paprika, and pepper; cook, stirring often, about 5 minutes.

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

In a medium-size bowl, whisk together sour cream and 1 cup sauce from the pot.

Remove pot from 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.
Updated Wednesday, December 8th, 2010

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3 Responses to Chicken Paprikash

  1. Joanne H January 19, 2011 at 11:47 am #

    The skin-on chicken and method of preparation results in a very greasy dish. I would alter this to use skinless chicken if I were to try it again.

  2. Craig June 20, 2013 at 6:53 pm #

    There used to be an excellent recipe here for Chicken Paprikash. It’s been replaced by this incomplete one that doesn’t even tell us how much paprika to use. Wonder what happened?

    • Aimee Seavey June 21, 2013 at 9:47 am #

      Hi Craig. It looks like the accent mark in “jalapeno” caused a glitch in our new site that prevented the whole ingredients list from posting. It’s been corrected and the entire recipe for Chicken Paprikash is now visible. We’re glad you like it — thanks for letting us know!

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