Chicken Paprikash Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated August 09, 2018
Photograph: Yvonne Ruperti

Notes: The chicken is most flavorful if left to season at least four hours and preferably overnight. If short on time, season chicken 30 minutes before cooking. The easiest way to chop canned tomatoes is to use kitchen shears and snip the tomatoes in the can. This is delicious served with egg noodles or mashed potatoes.

Recipe Details

Chicken Paprikash Recipe

Prep 30 mins
Cook 60 mins
Active 60 mins
Total 90 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 1/2 pounds chicken thighs and drumsticks

  • 8 teaspoons sweet paprika, divided

  • 3 tablespoons olive oil, divided

  • 1/4 tsp salt and freshly ground black pepper

  • 2 cups onions, finely chopped

  • 2 strips red bell peppers, seeded and sliced into 1/2-inch strips

  • 3/4 cup low sodium chicken stock, divided

  • 1 tablespoon all purpose flour

  • 1 (14-ounce) can whole tomatoes, chopped with juice reserved (see note)

  • 2 tablespoons sour cream

  • 1 tablespoon chopped parsley

Directions

  1. Pat chicken dry and place in bowl with 1 tablespoon olive oil. Stir 5 teaspoons paprika plus 1 teaspoon salt in small bowl. Add paprika mixture to chicken and coat well. Cover and chill at least 4 hours, and preferably overnight (see note).

  2. Heat 1 tablespoon oil in large Dutch oven over medium high heat until shimmering. Add half of chicken to Dutch oven and cook chicken until well browned, 4 to 5 minutes per side. Transfer to plate, add remaining tablespoon oil, and repeat with second batch of chicken. Set chicken aside.

  3. Reduce heat to medium and add onions and 1 teaspoon salt. Cook until onions are softened, stirring frequently, 6 to 8 minutes. Add peppers, 1/2 teaspoon black pepper, and remaining tablespoon paprika and cook, stirring, for 1 minute.

  4. Stir 2 tablespoons chicken broth into flour and add to pot. Cook, stirring, for 1 minute. Whisk in remaining chicken broth and tomatoes (with juice), and bring to simmer. Nestle in chicken, skin side up, cover, and reduce heat to low. Gently simmer until chicken is completely tender, about 30 minutes.

  5. Transfer chicken to plate, stir in sour cream, season to taste, and return chicken to pot. Sprinkle with parsley and serve (see note).

Special equipment

Dutch oven

Nutrition Facts (per serving)
667Calories
34gFat
22gCarbs
73gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories667
% Daily Value*
Total Fat 34g44%
Saturated Fat 9g45%
Cholesterol 350mg117%
Sodium 745mg32%
Total Carbohydrate 22g8%
Dietary Fiber 5g18%
Total Sugars 10g
Protein 73g
Vitamin C 129mg644%
Calcium 98mg8%
Iron 5mg27%
Potassium 1308mg28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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