Prep Time: 10 mins | Cook Time: 35 mins | Servings: 4
I want mine with an extra kick but this extremely scrumptious Chicken Paprikash is more than nice as is. Super easy and quick to throw together, I am pretty sure you’ll want these seared chicken simmered in the creamy paprika sauce more than we do.
Ingredients
1 tbsp butter or use vegetable oil
2 lbs bone-in chicken pieces I used thighs for this recipe, skin on
Salt and black pepper to taste
1 large onion chopped
1 red bell pepper chopped
1 jalapeno pepper chopped (optional, for more spice factor)
3 cloves garlic chopped
3 tbsp sweet paprika
1 tsp hot paprika or use cayenne powder
15 oz. can tomatoes use crushed tomatoes or fire-roasted tomatoes, or you can use fresh, chopped
1/2 c. sour cream room temperature – or use crema, yoghurt, quark, or heavy cream
FOR SERVING: Spicy chilli flakes fresh chopped parsley
How to make Chicken Paprikash
Step 1: In a large pan, heat butter or oil.
Step 2: After patting the chicken dry, season it with salt and pepper. Once the oil is hot, add the chicken to the pan and sear for about 4 to 5 minutes on each side to allow the fat to render and the chicken skin to brown. Take the seared chicken from the pan and set it aside.
Step 3: Drain the grease from the pan but leave around a tbsp fat. In the same pan, cook the onion and peppers for about 5 minutes until soft, stirring to loosen the brown bits from the bottom of the pan.
Step 4: To taste, season with garlic, paprika, hot paprika, and salt and pepper. Continue to cook for a minute more, stirring.
Step 5: Stir in the tomato.
Step 6: Put the chicken back to the pan, cover, and simmer for about 20 to 25 minutes until the chicken is thoroughly cooked and the internal temperature reached 165 degrees F or 74 degrees C.
Step 7: Take away from the heat and remove the chicken from the pan. In the pan, swirl the sour cream a little at a time until completely combined. Adjust the salt and pepper according to taste.
Step 8: Now, add the chicken back and spoon the sauce over. If needed, heat the dish for a few minutes.
Notes:
The heat factor of this Chicken Paprikash is mild but feel free to add extra hot paprika or cayenne with spicy chilli peppers for more kick.
Nutrition Facts:
Calories: 652kcal | Carbohydrates: 18g | Protein: 41g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 245mg | Sodium: 370mg | Potassium: 1071mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4469IU | Vitamin C: 56mg | Calcium: 108mg | Iron: 4mg
Ingredients
- 1 tbsp butter or use vegetable oil
- 2 lbs bone-in chicken pieces I used thighs for this recipe, skin on
- Salt and black pepper to taste
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 jalapeno pepper chopped (optional, for more spice factor)
- 3 cloves garlic chopped
- 3 tbsp sweet paprika
- 1 tsp hot paprika or use cayenne powder
- 15 oz. can tomatoes use crushed tomatoes or fire-roasted tomatoes, or you can use fresh, chopped
- 1/2 c. sour cream room temperature - or use crema, yoghurt, quark, or heavy cream
- FOR SERVING: Spicy chilli flakes fresh chopped parsley
Instructions
Step 1: In a large pan, heat butter or oil.
Step 2: After patting the chicken dry, season it with salt and pepper. Once the oil is hot, add the chicken to the pan and sear for about 4 to 5 minutes on each side to allow the fat to render and the chicken skin to brown. Take the seared chicken from the pan and set it aside.
Step 3: Drain the grease from the pan but leave around a tbsp fat. In the same pan, cook the onion and peppers for about 5 minutes until soft, stirring to loosen the brown bits from the bottom of the pan.
Step 4: To taste, season with garlic, paprika, hot paprika, and salt and pepper. Continue to cook for a minute more, stirring.
Step 5: Stir in the tomato.
Step 6: Put the chicken back to the pan, cover, and simmer for about 20 to 25 minutes until the chicken is thoroughly cooked and the internal temperature reached 165 degrees F or 74 degrees C.
Step 7: Take away from the heat and remove the chicken from the pan. In the pan, swirl the sour cream a little at a time until completely combined. Adjust the salt and pepper according to taste.
Step 8: Now, add the chicken back and spoon the sauce over. If needed, heat the dish for a few minutes.
Notes
The heat factor of this Chicken Paprikash is mild but feel free to add extra hot paprika or cayenne with spicy chilli peppers for more kick.
