Serves 4
50 min
Chicken Paprikash
Recipe GLPR53947e101798dd
A classic Central European chicken dish featuring tender pieces of chicken simmered in a rich, paprika-infused sauce with sautéed onions and bell peppers, finished with creamy sour cream. This warming, savory main course balances subtle sweetness from the peppers with the distinctive spice of quality paprika.
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Ingredients
1 whole chicken (3½ to 4 pounds), cut into pieces
1¼ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 medium yellow onion, thinly sliced into rings
1 red bell pepper, thinly sliced
1 tablespoon paprika
1 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 cup sour cream
1 cucumber, thinly sliced (optional)
1 tablespoon apple cider vinegar (optional)
Directions
Season the chicken pieces evenly on both sides with kosher salt and black pepper.
Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces and brown them on all sides, approximately 8 to 10 minutes total. Work in batches if needed to avoid crowding. Transfer the browned chicken to a plate.
In the same skillet, add the sliced onions and cook over medium heat, stirring occasionally, until they begin to soften and turn translucent, about 3 to 4 minutes.
Add the sliced bell pepper to the skillet and continue cooking for another 2 to 3 minutes, stirring frequently.
Sprinkle the paprika over the vegetables and stir constantly for about 30 seconds to bloom the spice and release its flavor.
Pour in the chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the browned chicken pieces to the skillet, nestling them among the vegetables and liquid.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover partially and simmer for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.
Remove the skillet from the heat. Stir in the sour cream until well combined and the sauce is smooth and creamy. If using the optional cucumber and vinegar, fold them in at this time.
Taste and adjust seasoning as needed. Serve hot over rice, egg noodles, or with crusty bread to soak up the sauce.
