Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken simmered in a rich tomato and capsicum gravy infused with sweet paprika, finished with a creamy dollop of sour cream. Served with a fresh cabbage salad and pasta, this hearty, family-friendly meal is bursting with vibrant flavors and comforting textures.
Ingredients
Scale
Salad Ingredients
- 4 cups finely sliced green cabbage (roughly ½ cabbage)
- ⅓ cup (80 ml) extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken Paprikash Ingredients
- 1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets
- 2 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 2 tbsp plain (all-purpose) flour
- 2 tbsp olive oil
- 40 g (1½ oz) unsalted butter
- 2 large onions, finely diced
- 1 red capsicum (bell pepper), finely sliced
- 1 tsp freshly grated garlic
- 2 tbsp tomato paste (concentrated puree)
- 2 tbsp sweet paprika (or hot paprika for spice)
- 2 cups (500 ml) chicken stock
- 200 g (7 oz) canned crushed tomatoes
- 1 tsp sugar
- 2 tbsp sour cream
- 1 tbsp finely chopped flat-leaf parsley (optional)
- pasta of choice, to serve
Instructions
- Prepare the cabbage salad: In a large bowl, combine the finely sliced green cabbage, extra-virgin olive oil, apple cider vinegar, sea salt, and freshly cracked black pepper. Toss well to thoroughly coat and set aside to allow flavors to meld.
- Season and flour the chicken: Pat the chicken drumsticks and thigh cutlets dry. Season them evenly with half of the sea salt flakes and freshly cracked black pepper. Lightly dust the chicken pieces all over with the plain flour to help create a light crust when browning.
- Brown the chicken: Heat the olive oil in a large, heavy-based frying pan over medium–high heat. In batches, cook the floured chicken pieces for 2–3 minutes per side until nicely browned all over. Remove each batch from the pan and set aside on a plate.
- Sauté the aromatics: Reduce the heat to medium and add the unsalted butter to the same pan. Once melted, add the finely diced onions and cook, stirring frequently, for 2–3 minutes until softened. Then add the sliced red capsicum and freshly grated garlic, cooking for an additional 2 minutes while stirring.
- Add spices and liquids: Stir in the tomato paste and sweet paprika, mixing thoroughly into the vegetables. Immediately pour in the chicken stock and canned crushed tomatoes. Add the remaining sea salt, freshly cracked black pepper, and sugar to balance the acidity. Stir well to combine.
- Simmer the chicken: Return the browned chicken pieces to the pan, nestling them into the sauce. Bring everything to a boil, then reduce heat to medium–low. Cover and let simmer gently for 40 minutes, stirring halfway through. The chicken should be tender enough to pull apart easily; if not, continue cooking in 15-minute increments, adding ½ cup (125 ml) water as needed to prevent the sauce from sticking.
- Finish the sauce and serve: Remove the chicken from the pan and place in a shallow serving dish. Stir the sour cream into the simmering sauce until smooth, then pour the creamy paprika gravy over the chicken. Garnish with finely chopped flat-leaf parsley if using. Serve hot alongside the fresh cabbage salad and cooked pasta of your choice.
Notes
- Chicken Paprikash is a hearty and flavorful meal that combines tender chicken with a creamy paprika tomato sauce.
- The dish is wonderfully complemented by a light, tangy cabbage salad and comforting pasta, balancing richness with freshness.
- You can adjust the heat by choosing sweet or hot paprika based on your spice preference.
- If the sauce thickens too much while simmering, add a splash of water to maintain a luscious consistency.
- Ensure the chicken is fully cooked and tender by testing with a fork; slow simmering helps develop deep flavors and moist texture.
Nutrition
- Serving Size: 1 serving
- Calories: 603
- Sugar: 10.1 g
- Sodium: 1454.9 mg
- Fat: 30.4 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 22.6 g
- Trans Fat: 0 g
- Carbohydrates: 30.2 g
- Fiber: 5.2 g
- Protein: 52.6 g
- Cholesterol: 164.8 mg
