Chicken Paprikash

Name: Chicken Paprikash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Eastern European
Ingredients: 2 to 2½ pounds chicken pieces, preferably thighs and drumsticks; Kosher salt to taste; 2 to 3 tablespoons unsalted butter; 2 pounds yellow onions (about 2 to 3 large onions); Freshly ground black pepper to taste; 2 tablespoons sweet paprika, preferably Hungarian; 1 teaspoon hot paprika or cayenne, or to taste; 1 cup chicken broth; ½ cup sour cream

Recipe GLPR5ed48d0e9cdc01

Eastern European

Main Course

50 min

343 cal

Servings: 6

Stovetop

SNAP eligible

A classic Central European comfort dish featuring tender chicken braised in a rich, velvety paprika-spiked sauce with caramelized onions and sour cream. This aromatic stew brings together sweet and hot paprika for a beautifully balanced flavor profile that's both warming and satisfying.

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Ingredients

2 to 2½ pounds chicken pieces, preferably thighs and drumsticks

Kosher salt to taste

2 to 3 tablespoons unsalted butter

2 pounds yellow onions (about 2 to 3 large onions)

Freshly ground black pepper to taste

2 tablespoons sweet paprika, preferably Hungarian

1 teaspoon hot paprika or cayenne, or to taste

1 cup chicken broth

½ cup sour cream

Directions

Pat the chicken pieces dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
Heat the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until foaming.
Working in batches if necessary to avoid overcrowding, brown the chicken pieces on all sides until golden, about 8 to 10 minutes total. Transfer browned chicken to a plate.
In the same pot, add the sliced onions and reduce heat to medium. Cook, stirring occasionally, until the onions are very soft and golden, about 10 to 12 minutes.
Sprinkle the sweet paprika and hot paprika over the onions and stir constantly for about 1 minute to bloom the spices and release their aromas.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the chicken pieces to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to medium-low, cover partially, and cook until the chicken is tender and cooked through (internal temperature of 165°F), about 20 to 25 minutes.
Remove the pot from heat. Stir the sour cream into a smooth mixture, then gently stir it into the warm sauce until fully incorporated. Do not allow the sauce to boil after adding the sour cream.
Taste and adjust seasoning with additional salt, pepper, or paprika as desired. Serve hot.

Comments

Grocery List Plus Editorial Staff4

Chicken paprikash delivers solid availability and value in Charlotte: all ingredients stock routinely at Harris Teeter, Food Lion, and Kroger, with paprika and hot paprika both stocked in standard spice sections—no special trip required. The cost per serving runs roughly $2.50 to $3.50, driven entirely by chicken thighs or breasts and sour cream, both reasonable staples. The stated 50 minutes is plausible if chicken is already cut, but realistically add 10 minutes for breakdown and onion prep, making it closer to an hour weeknight effort. This reheats beautifully and feeds a family of six without fuss or constant attention—a one-pot braise that benefits from sitting overnight—though the thick cream sauce does separate slightly on cold storage and needs gentle rewarming.