Chicken Paprikash

why make this recipe

Chicken Paprikash is a delicious and comforting dish with a rich flavor. It combines tender chicken with a savory sauce made from paprika, onions, and tomatoes. This recipe is perfect for a cozy dinner and pairs well with pasta or a fresh cabbage salad. It’s an easy-to-make dish that brings warmth to any table.

how to make Chicken Paprikash

Ingredients :

4 cups finely sliced green cabbage (roughly ½ cabbage)
⅓ cup (80 ml) extra-virgin olive oil
2 tbsp apple cider vinegar
1 tsp sea salt flakes
¼ tsp freshly cracked black pepper
1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets
2 tsp sea salt flakes
1 tsp freshly cracked black pepper
2 tbsp plain (all-purpose) flour
2 tbsp olive oil
40 g (1½ oz) unsalted butter
2 large onions, finely diced
1 red capsicum (bell pepper), finely sliced
1 tsp freshly grated garlic
2 tbsp tomato paste (concentrated puree)
2 tbsp sweet paprika (or use hot if you prefer some spice)
2 cups (500 ml) chicken stock
200 g (7 oz) canned crushed tomatoes (see note 1)
1 tsp sugar
2 tbsp sour cream
1 tbsp finely chopped flat-leaf parsley (optional)
Pasta of choice, to serve

Directions :

To make the cabbage salad, combine the cabbage, olive oil, apple cider vinegar, sea salt flakes, and black pepper in a large bowl. Toss well to mix.
Season the chicken pieces with half of the salt and pepper, then dust them with flour.
Heat olive oil in a large frying pan over medium-high heat. Cook the chicken in batches for 2-3 minutes until browned all over. Remove the chicken and set aside on a plate.
In the same pan, add the butter. Once melted, add the onions and cook for 2-3 minutes until softened.
Add the capsicum and garlic to the pan and cook for another 2 minutes.
Stir in the tomato paste and paprika, then immediately add chicken stock, crushed tomatoes, remaining salt, pepper, and sugar.
Return the chicken to the pan. Bring to a boil and then reduce the heat to medium-low. Cover and simmer for 40 minutes, stirring once halfway through. The chicken should be tender enough to pull apart with two forks. If not, continue cooking in 15-minute intervals until tender. Add ½ cup (125 ml) of water as needed if the sauce sticks.
Remove the chicken from the pan and place it in a shallow dish.
Mix the sour cream into the sauce and pour it over the chicken. Sprinkle with parsley if using.
Serve with the cabbage salad and pasta.

how to serve Chicken Paprikash

Serve Chicken Paprikash warm, drizzled with the paprika sauce. It goes well with the cabbage salad and your choice of pasta. Enjoy the flavors together for a satisfying meal!

how to store Chicken Paprikash

Leftover Chicken Paprikash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave until heated through. The dish may taste even better the next day as the flavors have more time to blend.

tips to make Chicken Paprikash

Use fresh, quality paprika for the best flavor. You can choose sweet or hot paprika depending on your spice preference.
Ensure the chicken is browned well for a richer taste in the sauce.
Don’t rush the simmering step; this helps to make the chicken tender and the sauce flavorful.

variation (if any)

You can add bell peppers of different colors for a vibrant look or include mushrooms for extra texture. For a lighter version, substitute the chicken with boneless, skinless chicken breasts.

FAQs

1. Can I use boneless chicken instead?
Yes, you can use boneless chicken thighs or breasts. Adjust the cooking time to prevent overcooking.

2. What can I substitute for sour cream?
You can use Greek yogurt as a healthier alternative, or leave it out if you prefer.

3. Can I make this dish ahead of time?
Yes, Chicken Paprikash can be made ahead of time and tastes even better after it sits a day. Just reheat before serving.