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Terry & Dave Taylor

Chicken Paprikash

Chicken Paprikash

One of the most famous dishes of Hungary, Chicken Paprikash (PAWP-rah-kawsh) is easy to prepare, easy on the budget, yet fancy enough for company. Just a few everyday ingredients add-up to something special. Some cooks add a bit of sour cream to the sauce just before serving, but I like to use sour cream as a garnish, if I use it at all. Traditionally, Chicken Paprikash is served over spaetzle or buttered egg noodles.

Extra virgin olive oil or vegetable oil
Kosher salt
6-8 chicken thighs (with bones and skin), around 2 pounds
One large yellow onion, chopped
1 red pepper, seeded and chopped
2 Tablespoons ground paprika (preferably sweet Hungarian)
¼ cup dry white wine (or water)
1 cup chicken stock
½ teaspoon kosher salt
½ cup sour cream (optional)
Chopped parsley or a dollop of sour cream as garnish, optional

Cooked noodles, potatoes or spaetzle, to accompany.

Heat a heavy skillet or Dutch oven (with a tight-fitting lid) over a medium flame and coat the bottom with oil. Sprinkle the chicken with a little salt, then saute the chicken, skin-side down first, for several minutes until the chicken skin is brown and releases easily from the pan. Turn the thighs over and brown for a minute or two on the underside. Remove chicken to a plate.

In the same skillet, brown the onion and red pepper, about five minutes. Sprinkle the paprika over the onion mixture and stir, over medium heat, until the onion and red pepper are well-coated. Deglaze the pan with the wine, then add the chicken stock. Add salt (if needed) and stir well. Nestle the chicken pieces back into the pan, turning to coat each piece in the paprika sauce. Cover the pan, reduce to a very slow simmer. Simmer the chicken for 10 minutes covered, and ten minutes uncovered - this will allow the chicken to cook through and become very tender and practically fall off the bone.

If adding the sour cream to the sauce, remove from heat, then stir-in ½ cup of sour cream just before serving.

Serve over noodles, boiled potatoes or spaetzle and garnish as desired. Serves 4.

Chicken Paprikash

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