Hungarian Chicken Paprikash

This one-pot classic dish for chicken paprikash (some call it chicken paprika) combines five key Hungarian ingredients. They are onions, green and red bell peppers, tomatoes, paprika and sour cream.  The recipe can be pulled together quickly, especially if the vegetables are prepped the night before.  This recipe produces such a vivid colour and a flavour that will blow your socks off.   Also the paprika gives a lovely warmth to the dish that makes this perfect on those cold autumnal days. I always serve this with fresh bread to mop up any sauce left over. The sauce is too good to leave. 

Hungarian Chicken Paprikash

A very simple recipe to prepare a Hungarian Chicken Paprikash that is so full of flavour.

4.69 from 51 votes

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Course: Main Dish

Cuisine: Hungarian

Keyword: Casserole, Chicken, Dairy, Stock, Vegetables

Cook Time: 50 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 people

Calories: 142kcal

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Ingredients

 

MetricImperial

• 12 large chicken thighs skinless
• 1 tbsp vegetable oil
• 1 large onion thinly sliced
• 1 large red bell pepper cored, seeded, and cut into strips
• 1 large green bell pepper cored, seeded, and cut into strips
• 4 tbsp paprika
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine or chicken stock
• 15 oz tomatoes diced
• 1/2 cup sour cream
• parsley chopped
• salt to taste
• ground pepper to taste

Instructions

• Season the chicken thighs liberally with salt and pepper.
  12 large chicken thighs, salt, ground pepper
• Heat the oil in a large pot and, working in batches, lightly brown the chicken thighs on all sides.
  1 tbsp vegetable oil
• Remove the chicken to a plate and saute the onions in the same pot until tender but not browned, about 5 minutes.
  1 large onion
• Add the peppers and saute another 5 minutes.
  1 large red bell pepper, 1 large green bell pepper
• Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.
  4 tbsp paprika, 1 tbsp all-purpose flour
• Add the wine and stir to scrape up the brown bits in the bottom of the pan.
  1/2 cup dry white wine
• Stir in the tomatoes and return the chicken thighs and the accumulated juices to the pan, nestling them under the vegetables.
  15 oz tomatoes
• Simmer tightly covered over low heat or bake in a 300F (150C) oven until the chicken is cooked through, about 30 minutes.
• Remove the pot from the heat and transfer the chicken thighs to a serving platter.
• Place the sour cream in a small bowl and stir into it some of the liquid in the pot.
  1/2 cup sour cream
• Add the sour cream mixture to the pot and stir to mix well.
• Spoon the sauce over the chicken and garnish with chopped parsley.
  parsley

Nutrition

Calories: 142kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 89mg | Potassium: 435mg | Fiber: 5g | Sugar: 5g