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Chicken Paprikash

Chicken Paprikash

A classic Chicken Paprikash recipe. Chicken sauteed in creamy paprika sauce until meltingly tender is a real winner.
5 from 5 votes
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Course: Main Course
Cuisine: Hungarian
Keyword: chicken paprikash
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6
Calories: 488kcal


  • 1 tbsp olive oil
  • salt and pepper
  • 2 lbs chicken thighs and legs
  • 1 onion chopped
  • 3 cloves garlic
  • 2 tbsp sweet paprika
  • 2 tbsp flour
  • 400 ml/1 ½ cups chicken stock
  • 400g/14oz tinned chopped tomatoes/crushed tomatoes in the US and Canada
  • 250ml/1 cup sour cream


  • In a large pan heat 1 tbsp of olive oil and brown seasoned with salt and pepper chicken parts over medium-high heat until golden but not cooked all the way through. Remove to a plate and set aside. Discard most of the chicken fat but 2 tbsp. 
  • To the same pan add chopped onion and cook over low heat for 5-7 minutes without browning it, then add garlic and briefly cook for about 30 seconds while stirring. Then add paprika and flour, stir to combine until you have a paste. Then slowly add the chicken stock while stirring to avoid lumps, then add the canned tomatoes, turn the heat up and bring to a boil. Once boiled return the chicken with its juices back to the pan, cover with a lid, lower the heat and simmer for 40-45 minutes. Stir occasionally to prevent from burning. 
  • At the end of cooking time, stir in sour cream and take it off the heat. Serve sprinkled with some fresh parsley. 


Calories: 488kcal | Carbohydrates: 12g | Protein: 28g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 170mg | Sodium: 719mg | Potassium: 688mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 6.9mg | Calcium: 87mg | Iron: 2.7mg