Chicken Paprikash (Paprika Chicken)
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
Eastern European
Chicken Paprikash (Paprika Chicken)
Description
The recipe begins by drying and seasoning whole chicken legs with salt and pepper to achieve a crisp, browned skin upon searing in olive oil. After browning the chicken, onions and green peppers are cooked until golden and soft, then sweet paprika is added and fried briefly to release its aroma. Chicken stock is incorporated to form a simmering base for the chicken.
Once the chicken is cooked through, sour cream combined with flour is stirred in to thicken and enrich the sauce, creating a smooth, velvety texture with a bright, slightly tangy flavor profile from the paprika and sour cream. This balances the savory chicken and mellow vegetables.
Chicken Paprikash is typically served with noodles or dumplings to soak up the creamy sauce, making it a hearty meal. The cooking technique ensures the chicken stays moist while the sauce develops a rich flavor from layering ingredients and gentle simmering.
Ingredients
- 1 kilogram chicken leg 12 drumsticks and thighs, whole
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 275 grams onion (1 large onion, chopped)
- 100 grams green pepper 1 large pepper, seeds removed & chopped, mild
- 30 grams paprika ~¼ cup, sweet
- 1 cup chicken stock low sodium
- ½ cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Use paper towels to dry the chicken thoroughly. Reducing the moisture content on the surface of the chicken is essential to get it to brown.
- Sprinkle the chicken evenly with the salt and black pepper.
- Heat a heavy bottomed pot (such as a Dutch oven) over medium heat until hot. Add the olive oil and swirl to coat the pan.
- When the pot is hot, add the chicken in a single layer, skin side down, being careful not to overcrowd the pan. If they don't all fit in your pan, divide the chicken into two batches. Leave the chicken undisturbed until golden brown (about 5-7 minutes).
- Flip the chicken pieces over and brown the other side. Repeat with the rest of the chicken if necessary.
- Transfer the chicken to a bowl and then add the onions and peppers to the pot. Stir to distribute evenly and then cover with a lid to let the vegetables steam for about 10 minutes.
- Remove the lid and saute the onions until they are golden brown.
- Add the sweet paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it.
- Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is tender (about 45 minutes).
- While you're waiting for the chicken to cook, mix the sour cream and flour in a bowl until it's free of lumps.
- When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm.
- Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you've added the sour cream. Taste the sauce and add some more salt if needed. The paprika chicken is done when the sauce has thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 576mg | 24% |
| Potassium | 401mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2695IU | 54% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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