This chicken paprikash recipe appeared in the April BBC Good Food magazine.
Chicken paprikash is a traditional Hungarian casserole that's enjoyed with boiled potatoes, noodles or rice. It's so full of flavour...the sauce is rich and smoky combined with tender chicken and peppers. A comforting dinner that’s perfect for relaxed entertaining.
Tips
- Using a whole chicken and jointing it into 8 pieces also works well.
- This chicken paprikash recipe is easily halved if you’re cooking for less people.
Recent New Recipes
Category Spotlight...
BREAD
Bread...I don't think I could live without it!! Explore a yummy selection of fresh, homemade bread here. Find easy recipes and baking tips for everything from crusty loaves to soft rolls that you'll enjoy making and eating again and again.
How to make this Chicken Paprikash
Ingredients
- 8 skin-on bone-in chicken thighs (see Tips)
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 2 onions, finely chopped
- 2 red or green peppers (or a mixture), deseeded and chopped
- 2 cloves garlic, crushed or finely grated
- 3 large ripe tomatoes (around 400g), deseeded and chopped, or a 400g tin chopped tomatoes
- 1.5 tbsp plain flour
- 3 tbsp sweet smoked paprika
- 1 tbsp hot paprika (optional)
- 350ml chicken stock (made using a stock cube or pot)
- 200ml sour cream
To serve:
- boiled potatoes, noodles or rice
Instructions
- Season the chicken thighs. Heat the oil in a large saucepan or casserole over a medium heat and fry the thighs in batches for 5 to 8 minutes until browned all over. Remove from the pan and set aside. Add the onion to the pan and fry for 8 to 10 minutes until softened and turning golden.
- Stir in the peppers and cook for 3 minutes, then add the garlic and tomatoes. Cook for another 5 to 8 minutes until the tomatoes have started to break down. Sprinkle in the flour, paprika and hot paprika (if using), and cook for 30 seconds more. Return the chicken thighs to the pan and mix gently to coat.
- Pour in the stock, bring to the boil, then turn down the heat and simmer, covered, for 15 minutes. Remove the lid and simmer for another 15 minutes until the sauce has thickened. Stir in the soured cream and cook for 5 minutes – the sauce should be quite thick. Serve with boiled potatoes, noodles or rice.
Serving Suggestions
Recipe Collection Spotlight...
13 INDIAN DISHES FOR YOUR NEXT FEAST...
Indian food is one of our favourites to order from a takeaway and to cook. There's quite a collection of recipes on here and I've pulled out 13 delicious ones for you to choose from for your next feast.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Chicken Paprikash
Equipment
Ingredients
- 8 skin-on bone-in chicken thighs (see Notes)
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 2 onions finely chopped
- 2 red or green peppers (or a mixture) deseeded and chopped
- 2 cloves garlic crushed or finely grated
- 3 large ripe tomatoes (around 400g) deseeded and chopped, or a 400g tin chopped tomatoes
- 1.5 tbsp plain flour
- 3 tbsp sweet smoked paprika
- 1 tbsp hot paprika (optional)
- 350 ml (1 ½ cups) chicken stock (made using a stock cube or pot)
- 200 ml (⅞ cup) sour cream
To serve:
- boiled potatoes, noodles or rice
Instructions
- Season the chicken thighs. Heat the oil in a large saucepan or casserole over a medium heat and fry the thighs in batches for 5 to 8 minutes until browned all over. Remove from the pan and set aside. Add the onion to the pan and fry for 8 to 10 minutes until softened and turning golden.
- Stir in the peppers and cook for 3 minutes, then add the garlic and tomatoes. Cook for another 5 to 8 minutes until the tomatoes have started to break down. Sprinkle in the flour, paprika and hot paprika (if using), and cook for 30 seconds more. Return the chicken thighs to the pan and mix gently to coat.
- Pour in the stock, bring to the boil, then turn down the heat and simmer, covered, for 15 minutes. Remove the lid and simmer for another 15 minutes until the sauce has thickened. Stir in the soured cream and cook for 5 minutes – the sauce should be quite thick. Serve with boiled potatoes, noodles or rice.
Notes
- Using a whole chicken and jointing it into 8 pieces also works well.
- This chicken paprikash recipe is easily halved if you’re cooking for less people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE