Chicken paprikash. Lip-smacking, vibrant and rich sauce, tender chicken, plenty of green herbs - what more could you ask for in a delicious, easy to make dinner? How about tossing in fluffy mashed potatoes or noodles? This beautiful dish ticks all the right boxes and brings you an incredibly delicious dinner guaranteed to wow your loved ones.
It’s a fact that simple, pan seared chicken thighs is so convenient and easy to make on busy weeknights. And when combined with a delicious sauce, it offers juicier and absolutely amazing meal with minimal effort. So, what exactly is this recipe, and how do you make it perfectly?
Chicken paprikash. Seasoned chicken thighs are pan seared until they get a beautiful brown shade. The sauce, a combination of paprika, cayenne pepper, chicken broth and tomato paste, makes them even more vibrant and delicious. Top with plenty of chopped parsley leaves to add a lovely contrast and flavor. Dinner perfection!
Chicken Paprikash Recipe
Cook chicken - You’ll need to pan fry chicken thighs before adding to the sauce. To do this, simply season the thighs generously with salt and pepper, and then pan fry until brown and cooked through. Set aside and make the paprika sauce.
The sauce - The key ingredient in this recipe is Hungarian paprika, however, if it’s not available sub with regular paprika. To make the sauce, start with sautéing onions, garlic and bell peppers or capsicum. I prefer to use red peppers in this recipe to match the color of the sauce. Once the onions are soft, turn down the heat to very low, add paprika, tomato paste and cayenne pepper. Add chicken broth and simmer for a few minutes. At this stage, you can add chicken and sour cream. Simmer this mixture for about 2 minutes. Chopped parsley makes for a lovely addition to this dish.
More Chicken Recipes:
- Lemon Pepper Chicken
- Spicy Chicken Parmesan
- Creamy Tomato Chicken
- Tandoori Chicken Tray Bake
- Creamy White Wine Chicken
- Creamy Garlic Chicken
- Indian Baked Chicken with Cilantro (Coriander) Rice Salad
- Lemongrass Chicken
- Chicken Cafreal
- Sumac Chicken | Mussakhan
Chicken Paprikash
Ingredients
- 4 large chicken thighs
- 1 tablespoon butter
- 1 tablespoon oil
- 1 cup chopped onions
- 2 garlic cloves minced
- ½ cup chopped bell peppers capsicum, preferably red
- 2 tablespoons tomato paste
- 2 tablespoons Hungarian paprika
- 1 teaspoon cayenne pepper
- 1 cup chicken broth stock
- ½ cup sour cream
- Salt and pepper to taste
- Chopped parsley leaves to garnish
- Spaetzle noodles, mashed potatoes steamed vegetables, to serve
Instructions
- Season chicken with salt and pepper on both sides. Set aside.
- Heat butter and oil in a large frying pan or skillet over medium heat-high heat.
- Working in batches as needed, add chicken to the pan in a single layer. Cook for 5-7 minutes and then flip and cook for another 7-10 minutes depending on the size of chicken or until the juices run clear and chicken is cooked through. Ideally, the internal temperature needs to be 75 C or 165 F.
- Remove chicken from the pan. Set aside.
- To the same pan, add onions, garlic and bell peppers (capsicum). Sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and bell peppers are tender.
- Reduce heat to low. Add tomato paste, paprika and cayenne pepper. Cook, stirring, for about 30 seconds.
- Increase heat to medium-high.
- Pour in chicken broth (stock). Season with salt and pepper. Bring to a boil. Simmer for about 3 minutes.
- Add chicken back in the pan.
- Add sour cream. Stir to combine. Simmer for another 3 minutes.
- Garnish with parsley leaves.
- Traditionally, this dish is served with spaetzle. You can also pair it with noodles, mashed potatoes, or steamed vegetables like green beans or broccolini.
Video
Notes
- Use bone-in, skin-on chicken thighs for more flavor. But remember the cooking times may vary.
- How do you store and reheat leftovers? - Store in an airtight container for 3-4 days. Reheat over stovetop with the heating on low, so sour cream doesn’t separate. If the sauce is too thick, you can add a little chicken broth (stock) to achieve the required consistency.
Nutrition
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