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Chicken Paprikash on a serving platter

Chicken Paprikash

Julia Frey of Vikalinka
A classic Chicken Paprikash recipe with chicken sautéed in creamy paprika sauce until meltingly tender.
5 from 7 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 6
Calories 488 kcal

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 900 g /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
  • 400 g /14 oz tinned chopped tomatoes crushed tomatoes in the US and Canada
  • 250 ml /1 cup sour cream full fat
  • Salt and pepper

Instructions
 

  • 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. 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. 

Nutrition

Calories: 488kcalCarbohydrates: 12gProtein: 28gFat: 36gSaturated Fat: 11gCholesterol: 170mgSodium: 719mgPotassium: 688mgFiber: 2gSugar: 5gVitamin A: 1650IUVitamin C: 6.9mgCalcium: 87mgIron: 2.7mg
Keyword chicken paprikash
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