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Chicken Paprikash Recipe (Hungarian Paprika Chicken)

by Rebecca March 19, 2021

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

Chicken Paprikash Recipe (Hungarian Paprika Chicken)

Rebecca 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… General Recipes Chicken Paprikash Recipe (Hungarian Paprika Chicken) European Print This
Serves: 4 Prep Time: 10 mins Cooking Time: 35 mins 35 mins
Nutrition facts: 652 calories 47 fat
Rating: 5.0/5
( 1 voted )

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.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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