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Chicken Paprikash

Chicken Paprikash

This wonderfully fragrant and flavoured braise puts boneless chicken thighs to work, combined with peppers, tomatoes, onions and two types of paprika.  Perfect over noodles, rice or even mashed potatoes.

Course Main Course
Cuisine Hungarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 6-8 boneless skinless chicken thighs , enough to make about 2 lbs
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large onion , sliced thinly lengthwise
  • 3 garlic cloves , minced
  • 1 tbsp sweet paprika
  • 1 tsp hot Hungarian paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 red pepper , julienned
  • 1/2 of a yellow , orange or even green pepper, julienned
  • 6 Roma tomatoes , seeded and diced
  • 1 1/2 cups chicken stock
  • 1 cup full fat sour cream
  • 2 1/2 tbsp AP flour
  • 2 tbsp chopped fresh parsley
  • 1 lb egg noodles , cooked and tossed in butter and chopped parsley

Instructions

  1. Slice the chicken thighs into thin slices
  2. Heat 1 tbsp of the butter and 1tbsp olive oil in a large skillet or pot over medium heat.
  3. Add the chicken and cook, turning regularly till almost cooked through, about 6 minutes. You are not looking to brown or sear the outsides. Just cook through gently. If you find the heat too low, adjust to medium high. Use a slotted spoon to remove the chicken to a plate. Set aside.
  4. Add the other tbsp of butter. Add the onions and sauté over medium high heat for 3-4 minutes, or until softened. Add the garlic and cook one more minute.
  5. Add the paprikas and salt and pepper and stir to coat well.
  6. Add the peppers and stir around till just starting to soften, about 3 minutes.
  7. Return the chicken to the pan, as well as the tomatoes. Stir to combine.
  8. Add the stock. Place a lid on the pan. Let simmer over medium heat till everything is warmed through and the chicken is cooked through. This should only take about 5-7 minutes. If the heat seems too high, reduce to medium low. There should be a gentle bubbling, not a boiling happening.
  9. Meanwhile, stir together the sour cream and flour in a small bowl.
  10. One spoonful at a time, add the sour cream mixture to the pan and blend well. Keep adding the sour cream till everything has been added. The sauce should be coming together well. Taste. See if you would like to add some more heat! If so, sprinkle some more paprika over it all and blend in.

  11. Garnish with chopped parsley.

  12. Serve over noodles or rice, or even your favourite dumplings!

Recipe Notes

This serves 4 comfortably. I have used plain Skyr in place of sour cream with excellent results.