Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken simmered in a rich, paprika-spiced tomato sauce. Served with a fresh green cabbage salad and your choice of pasta, this comforting meal highlights vibrant flavors and a creamy finish with sour cream.
Ingredients
Scale
Cabbage Salad
- 300 g shredded green cabbage
- 80 ml extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken Paprikash
- 1.2 kg chicken drumsticks and bone-in chicken thigh cutlets
- 2 tsp sea salt flakes, divided
- 1 tsp freshly cracked black pepper, divided
- 2 tbsp plain (all-purpose) flour
- 2 tbsp olive oil
- 40 g unsalted butter
- 2 large onions, finely diced
- 1 red capsicum (bell pepper), finely sliced
- 1 tsp freshly grated garlic
- 2 tbsp tomato paste
- 2 tbsp sweet paprika (or hot paprika for spice)
- 500 ml chicken stock
- 200 g canned crushed tomatoes
- 1 tsp sugar
- 2 tbsp sour cream
- 1 tbsp finely chopped flat-leaf parsley (optional)
- Pasta of choice, to serve
Instructions
- Prepare the cabbage salad: Combine shredded green cabbage, extra-virgin olive oil, apple cider vinegar, sea salt flakes, and freshly cracked black pepper in a large bowl. Toss well to mix and set aside to let flavors meld.
- Season the chicken: Sprinkle the chicken drumsticks and thigh cutlets evenly with half of the salt and pepper. Lightly dust all over with plain flour, ensuring an even coating for browning.
- Brown the chicken: Heat olive oil in a large, heavy-based frying pan over medium–high heat. In batches, add the chicken pieces and cook for 2–3 minutes on each side until browned all over. Remove and set aside on a plate.
- Sauté the vegetables: In the same pan, add unsalted butter and let it melt. Add diced onions and cook for 2–3 minutes, stirring until softened. Add sliced red capsicum and grated garlic, cooking for an additional 2 minutes while stirring.
- Add tomato and spices: Stir in tomato paste and sweet paprika to coat the vegetables thoroughly. Immediately pour in chicken stock and crushed tomatoes. Add the remaining salt and pepper along with sugar, stirring to combine.
- Simmer the chicken: Return browned chicken pieces to the pan. Bring the mixture to a boil, then reduce heat to medium–low. Cover and let simmer for 40 minutes, stirring once halfway through. Check tenderness by ensuring the chicken is soft enough to pull apart with forks. If needed, cook further in 15-minute intervals. Add 125 ml (½ cup) water if sauce begins sticking to pan bottom.
- Finish the dish: Remove chicken from the pan and place into a shallow serving dish. Stir sour cream into the sauce until smoothly blended, then pour over the chicken. Garnish with finely chopped parsley if desired.
- Serve: Plate the chicken paprikash with a side of fresh cabbage salad and cooked pasta of your choice for a complete meal.
Notes
- For a spicier flavor, substitute sweet paprika with hot paprika.
- If you prefer a thicker sauce, simmer uncovered for the last 10 minutes to reduce.
- Using bone-in chicken thighs and drumsticks adds richness and flavor.
- Adjust seasoning with additional salt or pepper to taste before serving.
- Sour cream adds creaminess and balances the tang of tomatoes; avoid boiling after adding to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Keywords: Chicken Paprikash, Hungarian chicken recipe, paprika chicken, stovetop chicken stew, chicken with paprika sauce
