Chicken Paprika

Name: Chicken Paprika
Prep time: 20 min
Cook time: 90 min
Total time: 150 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1 large whole chicken, jointed into pieces (or 2 large chicken legs and 2 large chicken breasts, halved); Salt, to taste; 2 tablespoons olive oil; 1 small knob butter (about 1 tablespoon); 1 large onion, finely chopped; 2 to 3 cloves garlic, finely chopped; 1 tablespoon sweet paprika; 1 tablespoon hot paprika; 1 tablespoon all-purpose flour; 285 milliliters (about 1 cup) chicken stock; 2 large red peppers, de-seeded and cut into 1 centimeter strips; 4 large ripe tomatoes, roughly chopped; 250 milliliters (8 fluid ounces) sour cream; 3 tablespoons fresh flat-leaf parsley, finely chopped

Recipe GLPR39ed7204f86a94

Eastern European

Main Course

150 min

220 cal

Servings: 6

Stovetop

SNAP eligible

A classic Hungarian-inspired stew featuring tender chicken pieces braised in a rich, aromatic sauce made with sweet and hot paprika, sour cream, fresh tomatoes, and roasted red peppers. The chicken cooks gently in stock until it reaches a safe internal temperature of 165°F, creating a deeply flavorful one-pan dinner.

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Ingredients

1 large whole chicken, jointed into pieces (or 2 large chicken legs and 2 large chicken breasts, halved)

Salt, to taste

2 tablespoons olive oil

1 small knob butter (about 1 tablespoon)

1 large onion, finely chopped

2 to 3 cloves garlic, finely chopped

1 tablespoon sweet paprika

1 tablespoon hot paprika

1 tablespoon all-purpose flour

285 milliliters (about 1 cup) chicken stock

2 large red peppers, de-seeded and cut into 1 centimeter strips

4 large ripe tomatoes, roughly chopped

250 milliliters (8 fluid ounces) sour cream

3 tablespoons fresh flat-leaf parsley, finely chopped

Directions

Pat the chicken pieces dry and season them evenly with salt on all sides. Heat the olive oil and butter together in a large, heavy-bottomed pan over medium-high heat. Once the butter is melted and the oil is hot, carefully place the chicken pieces in the pan, skin-side down if available. Brown the chicken on all sides, about 3 to 4 minutes per side, until golden and caramelized. Transfer the browned chicken to a clean plate and set aside.
In the same pan with the remaining fat and drippings, add the chopped onion and garlic. Reduce the heat to medium and cook gently, stirring occasionally, for about 5 minutes until the onion becomes softened and translucent. Sprinkle the sweet paprika and hot paprika over the mixture, then add the flour. Stir constantly for about 1 minute to combine all the spices and flour, being careful not to burn the spices or flour.
Pour the chicken stock into the pan, stirring and scraping up any flavorful browned bits from the bottom. Return the chicken pieces to the pan, arranging them in a single layer where possible. If the liquid appears too shallow, add a bit more stock to ensure the chicken is mostly submerged. Sprinkle half of the chopped parsley over the mixture and bring the liquid to a gentle boil over medium-high heat.
Add the red pepper strips to the pan, reduce the heat to medium-low, and simmer gently for about 10 minutes, stirring occasionally. Stir in the chopped tomatoes and continue simmering gently for approximately 1 hour, or until the chicken is very tender and cooked through (the internal temperature should reach 165°F when measured in the thickest part without touching bone). The sauce should reduce and thicken slightly.
Remove the pan from the heat and allow it to cool for about 2 minutes. Stir in the sour cream and the remaining fresh parsley until well combined and smooth. Taste the stew and adjust the seasoning with additional salt if needed. Serve hot in bowls, ensuring each portion includes chicken, vegetables, and sauce.

Comments

Grocery List Plus Editorial Staff4

This is a solid Hungarian-style braise that delivers real flavor without ingredient drama. Everything is available at any Charlotte chain—paprika in the spice aisle, sour cream at all grocers, peppers and onions year-round—and the cost per serving lands around $2.50–$3.00 once you account for chicken, cream, and stock, which is fair for a composed dinner. The 150-minute time is honest for a proper braise that wants low, covered cooking to develop the paprika base; this isn't a weeknight crisis unless you started it at 3 p.m. It reheats beautifully, and the long simmer means hands-off cooking that suits family life. The only brake is that this isn't a local showstopper—paprika and sour cream are European, not Southern, so while it's a classic, it doesn't lean into what North Carolina does well, and it's less exciting than a shrimp or sweet potato dish would be for a reader here.