Chicken paprikash - paprika chicken

Chicken paprikash with rice on a white plate.

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Chicken paprikash - paprika chicken

This lovely, creamy chicken paprikash is such an easy weeknight dinner. Using lots of sweet paprika powder and sour cream, it's a creamy and flavorful family favorite.

Prep Time5

Cook Time30

Course: Dinner, Main Course

Cuisine: Hungarian

Keyword: chicken, paprika, soured cream

Servings:

Calories: 475kcal

Author: Tonje

Cost: Cheap

Ingredients

600 g boneless chicken thighs 1-2 per person
300 ml reduced fat sour cream
1 onion, finely diced
20 g sweet paprika
200 ml chicken stock or water with 1 stock cube

Instructions

Heat some cooking spray in a large pot. Add the chicken fillets, and cook until they have slightly browned, then flip over. Cook until they have browned slightly on both sides, then remove them from the pot and leave them on a plate. They usually need 3-5 minutes on either side.
Add finely diced onion to the pot, and cook for a few minutes until it turns translucent and soft.
Add the paprika powder to the pot, and cook while stirring to 30 seconds. Be careful not to leave it for too long, as paprika burns easily.
Add the chicken fillets to the pot, and rub them in the paprika until they are completely covered.
Pour the chicken stock into the pot, place the lid on top, and leave to cook until the liquid had reduced and the chicken has cooked through, about 15-20 minutes.
When the chicken has cooked through, remove the pot from the heat. Add the soured cream, and stir to combine. It is very important that the dish does not boil or simmer after the soured cream, as this might cause it to split.
Add salt and pepper to taste, then serve.

Notes

I recommend using boneless chicken thighs, but you can use chicken with bone if you prefer. Avoid using chicken breast fillets, as they will overcook and dry out.
Authentic chicken paprikash is made with sour cream, but you can use creme fraiche instead.
The safe temperature for chicken is 165 F / 75 C. It is always recommended to use a meat thermometer to make sure that the meat has cooked through before serving.

Is this recipe allergy friendly? – It is gluten free, soy free, nut free and egg free. you can make it dairy free by using a dairy free sour cream substitute.

Can I make this vegetarian? – Omit the chicken, and substitute vegetable stock for the chicken stock if you want to make a vegetarian paprikash sauce. I highly recommend adding chickpeas, mushrooms or vegetables for a filling vegetarian stew.

Leftovers

Leftover paprika chicken can be stored in the fridge for up to 3 days. You can also safely freeze it for up to 3 months. Bake a big batch and freeze it for quick and easy future meals!

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