Creamy Chicken Paprikash Recipe
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
4
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Calories
582 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Paprikash Recipe
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Chicken Paprikash is a traditional Hungarian dish with so much flavor, and we've made the sauce extra creamy. This one pot paprika chicken is one of our favorite weeknight dinners!
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Ingredients
- 3 pounds bone-in skinless chicken thighs and legs about 8 pieces
- kosher salt to taste
- freshly ground black pepper to taste
- ¼ cup sweet paprika divided
- 1 tablespoon canola or vegetable oil
- 1 tablespoon unsalted butter
- 1 large yellow onion halved and sliced thin
- 1 large red bell pepper stemmed & seeded, halved; cut into ¼” strips
- 1 large green bell pepper stemmed, seeded, halved; cut into ¼” strips
- 1 garlic clove minced
- ½ teaspoon dried marjoram
- 1½ tablespoons unbleached all-purpose flour
- ½ cup dry white wine
- 14½ ounces diced tomatoes 1 can
- 1½ teaspoon kosher salt
- ⅓ cup sour cream
- 1-2 teaspoons hot sauce optional
For Serving
- Garnish: 2 tablespoons chopped fresh parsley leaves
- buttered egg noodles, rice, or mashed potatoes
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Instructions
- Adjust oven rack to lower-middle position and heat oven to 300°F.
- Pat the chicken dry with paper towels, and liberally season all sides with salt, pepper and 1½ teaspoons paprika.
- In a large Dutch oven, heat the oil and butter over medium-high heat, about 2 minutes, or just until it begins to shimmer.
- Add half the chicken to the Dutch oven and cook, without moving them, until crisp and brown, 4-5 minutes.
- Turn the chicken and brown the other side, another 4-5 minutes. Transfer chicken to a plate and repeat until all chicken has been browned. Set aside to cool.
- Discard all but 2 tablespoons fat from the Dutch oven.
- Add the onion and cook over medium heat, stirring occasionally, until softened, 4-5 minutes. Add the red and green peppers and cook, stirring occasionally, until softened, 3 minutes. Then add the garlic and cook until fragrant, about 30 seconds.
- Stir in 3 tablespoons paprika, marjoram and flour. Cook, stirring constantly, 1 minute.
- Add the wine while scraping the bottom of the pan with a wooden spoon. This will loosen the flavorful brown bits stuck to the pan.
- Add the tomatoes and 1½ teaspoons kosher salt.
- Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture.
- Bring the chicken to a boil, cover and reduce the heat to low.
- Place the pot of chicken in the oven and cook 30 minutes or until the internal temperature reaches 175°F (dark meat) on an instant-read meat thermometer.
- While the chicken simmers in the oven, combine the sour cream with the remaining 1½ teaspoons paprika.
- Remove the pot from the oven and transfer the chicken to a plate.
- Add the sour cream/paprika mixture to the vegetable/tomato mixture, in the pot, and stir until incorporated. If desired, add a splash or two of hot sauce and season to taste with extra salt & black pepper.
- To serve: Place the chicken on a bed of buttered egg noodles. Spoon the vegetable mixture over the chicken and garnish with chopped fresh parsley.
- Enjoy!
Notes
- Storage: Store chicken paprikash in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store chicken paprikash in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Information
Show Details
Calories
582kcal
(29%)
Carbohydrates
14g
(5%)
Protein
55g
(110%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Cholesterol
193mg
(64%)
Sodium
1065mg
(44%)
Potassium
1305mg
(37%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4845IU
(97%)
Vitamin C
69.1mg
(77%)
Calcium
100mg
(10%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 14g | 5% |
| Protein | 55g | 110% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 193mg | 64% |
| Sodium | 1065mg | 44% |
| Potassium | 1305mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4845IU | 97% |
| Vitamin C | 69.1mg | 77% |
| Calcium | 100mg | 10% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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