Chicken Paprikash
This traditional Hungarian dish receives a few short cuts, but the flavors deliver a bold taste. Using boneless and skinless chicken thighs, this meal comes together quickly in an electric skillet or on top of the stove. The tender chicken and rich sauce is right at home over egg noodles, dumplings or pasta. Recipe and more at
Chef Anna Olson's Chicken Paprikash Recipe, Inspired by Singapore!
Chicken Paprikash is a staple of Singapore cuisine, and Chef Anna Olson has her own take on the delicious classic. Follow along with the recipe below!
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Recipe
Serves 4
30 mL (2 Tbsp) vegetable oil
1.2 kg (2.6 lb) bone-in chicken thighs (skinless optional)
300 g (3 cups) sliced cooking onion
200 g (1 ½ cups) red bell pepper, sliced (about 1 pepper)
20 g (3 Tbsp) Hungarian paprika
3 bay leaves
18 g (2 Tbsp) all-purpose flour
500 mL (2 cups) chicken stock
125 mL (1/2 cup) full-fat sour cream
30 mL (2 Tbsp) lemon juice
salt & pepper
chopped parsley, for garnish
Directions
1. Heat the oil in a large saucepan over high heat and add the chicken (skin-side down, if using skin-on chicken thighs) and brown the chicken on both sides, about 3 minutes per side. Remove the chicken to a plate and reduce the heat to medium-low.
2. Add the onion and bell pepper to the pan and sauté for about 3 minutes, to soften the onions. Add the paprika and the flour and stir for 2 minutes (the flour and paprika will stick onto the vegetables). Add a little of the stock and stir this in completely, to loosen the flour from the vegetables and then pour in the remaining stock while stirring. Increase the heat to medium, add the bay leaves and add back the browned chicken. Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 30 minutes, then uncover the pan and simmer an additional 10 minutes (to allow the liquid to reduce a little).
3. To finish the sauce, remove the cooked chicken to a clean plate and remove and discard the bay leaves. Whisk the sour cream and lemon juice in a small dish and add this to the saucepan, whisking vigorously. Add back the chicken, season to taste and return the paprikash to a simmer before serving. The parsley can be stirred in or sprinkled on top.
Serve the paprikash over cooked potatoes, noodles or rice.
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German Chicken Pot Pie Recipe ✪ MyGerman.Recipes
Chicken Pot Pie - how we make it in Germany! Instead of a pie we use pastry shells or have rice or potatoes as a side instead. Our ingredients differ from the American recipe, too, so the taste is quite different. Absolutely worth trying!
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Chicken Paprikash Recipe
A fun and cozy dish that’s ideal for the cool months that lie ahead, Sarah Carey’s Chicken Paprikash may become your new winter favorite.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
HOW TO COOK PAPRIKA CHICKEN | QUICK AND SIMPLE PAPRIKA CHICKEN RECIPE
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Quick, Easy and DELICIOUS Chicken Paprikash
I'm going to show you why you need to use Hungarian paprika for the best flavour in a Chicken Paprikash, plus I'm making a few changes from an authentic version to make it super speedy and something my kids will devour!
Chicken Paprikash is usually made with bone-in pieces of chicken, I’m making this a faster dinner. You can replace with chicken thighs and drumsticks, or over a whole jointed chicken – you’ll just need to simmer for 30 minutes or so longer.
MUST use Hungarian sweet or spiced paprika. (affiliate link)
It really does make all the difference to use a good quality Hungarian paprika. The smell, taste, and colour are all so much richer. If you can't get hold of Hungarian paprika you can use regular store-bought, but be sure to check the dates and use the freshest kind you can find.
Serves 4
Free Printable recipe is available on our site:
Ingredients for this Chicken Paprikash:
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 large onion, peeled and diced
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
• 2 tbsp plain (all-purpose) flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp Hungarian sweet or spiced paprika
• 2 cloves garlic - peeled and minced
• 1 x 14oz (400g) tin chopped tomatoes in juice
• 2 cups (480ml) hot chicken stock
• 1 cup (225ml) sour cream
To Serve:
• Cooked pasta - such as pappardelle, tagliatelle or penne
• handful of chopped parsley
Process:
1. Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
2. Add the onion, and cook for 5 minutes, until softened.
3. Toss the chicken breast pieces together with the flour, salt and pepper. Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
4. Turn the heat down to medium and add in the paprika and garlic. Stir together for a minute to coat the chicken.
5. Add the chopped tomatoes and stock and bring to the boil.
6. Place a lid on the pan and simmer for 25 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Turn off the heat and stir through half of the sour cream
8. Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with a little more sour cream and a sprinkle of freshly chopped parsley.
#FamilyDinner #CookingShow #Recipe