Serves 14
70 min
Chicken Paprikash
Recipe GLPR9c81b08784b150
A classic Central European stew featuring tender chicken thighs braised in a rich paprika-spiced sauce with caramelized onions, peppers, and tomatoes, finished with a swirl of soured cream. The savory, slightly smoky sauce clings beautifully to boiled potatoes, noodles, or rice.
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Ingredients
8 skin-on, bone-in chicken thighs
1 tablespoon vegetable oil
2 onions, finely chopped
2 red or green peppers, chopped
2 garlic cloves, crushed or finely minced
3 large ripe tomatoes (about 400g), deseeded and chopped, or 1 can (400g) chopped tomatoes
1½ tablespoons all-purpose flour
3 tablespoons sweet smoked paprika
1 tablespoon hot paprika (optional)
350 milliliters chicken stock
200 milliliters soured cream
Boiled potatoes, noodles, or rice for serving
Directions
Pat the chicken thighs dry and season generously with salt and pepper. Heat the vegetable oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches if necessary to avoid crowding, brown the chicken thighs skin-side down for 5–8 minutes until the skin is golden and crisp. Flip and brown the other side for another 3–5 minutes. Transfer the browned thighs to a clean plate. (Chicken is safely cooked when the internal temperature reaches 165°F.)
To the same pan with the rendered fat and drippings, add the finely chopped onions and cook, stirring occasionally, for 8–10 minutes until the onions are softened and beginning to turn golden at the edges.
Add the chopped peppers and cook for 3 minutes, stirring frequently. Stir in the minced garlic, then add the tomatoes (fresh or canned). Cook for 5–8 minutes, stirring occasionally, until the tomatoes begin to soften and break down.
Sprinkle the flour over the vegetable mixture and stir well to coat. Add the sweet smoked paprika and hot paprika (if using) and cook, stirring, for about 30 seconds until fragrant.
Return the browned chicken thighs to the pan, nestling them among the vegetables. Pour in the chicken stock and gently stir to combine, ensuring the chicken is mostly submerged. Bring the liquid to a boil over medium-high heat.
Reduce the heat to low, cover the pan with a lid, and simmer for 15 minutes.
Remove the lid and continue simmering, uncovered, for another 15 minutes. The sauce should reduce and thicken, coating the chicken and vegetables.
Stir in the soured cream until well blended, and cook for an additional 5 minutes. The sauce should be creamy and thick. Taste and adjust seasoning as needed.
Serve the chicken paprikash over boiled potatoes, noodles, or rice, spooning the paprika sauce generously over each portion.
