Chicken Paprikash
This Chicken Paprikash recipe is a quick and easy take on the traditional Hungarian dish. Made with paprika and sour cream this is a flavorful family dinner.
Why This Recipe Works
- Quick: Ready in under 30 minutes
- Mild and creamy the flavorings of Paprika and Sour cream are comforting and delicious
- Easy recipe
Ingredients you will need
- Olive oil
- Onion
- Capsicum (red or yellow)
- Chicken breast
- Canned tomatoes
- Chicken broth
- Paprika
- Garlic powder
- Sour cream
- Salt and pepper
Ingredient Notes and Substitutes
- Olive oil: Can be substituted for any vegetable oil, butter or ghee.
- Capsicum (red or yellow): Red and yellow capsicums work best in this recipe as green bell peppers are not as sweet.
- Chicken breast: Boneless skinless chicken breast can be substituted for boneless skinless chicken thighs or tenderloins. This recipe can be made with bone-in chicken pieces such as drumsticks, the cooking time will be longer.
- Canned tomatoes
- Chicken broth: You can use chicken bone broth or stock.
- Paprika: There are three main varieties of paprika. Sweet, Smoked and Hot. Traditionally this recipe would be made with Hungarian Paprika i.e. paprika cultivated and dried in Hungary due to the climate Hungarian Paprika is known to be rich and sweet. When I don't have Hungarian Paprika I use sweet paprika. If the type of paprika isn't labelled on the jar then it is most likely sweet paprika.
- Sour cream: This can be substituted for cream, although your sauce may have a runnier texture.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Chicken Paprikash recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In a large fry pan heat the olive oil
Step two: Sauté the sliced onion and capsicum until tender
Step three: Add the diced chicken, and cook until sealed. (it doesn't need to be browned)
Step four Add the tomatoes, and chicken broth, followed by the paprika and garlic powder. Simmer for 15 minutes or until the chicken is cooked.
Step five: Stir through the sour cream and heat through, taste then season with salt and pepper as needed.
Enjoy!
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Top Tips
Here is how you can make this Chicken Paprikash perfectly every time!
- Liquids before spice: When you make a curry we typically flash fry the spices to enhance the flavour. When it comes to paprika this is not the best idea as scorching the paprika damages its delicate flavour. So make sure you have added the liquids (tomatoes and stock) before adding the paprika.
- Hungarian Paprika: If you do find Hungarian Paprika then you will be in for a treat, this paprikash is so good when you use it, BUT if you can't don't worry it's still lovely with any sweet paprika off the shelf.
- Season: Seasoning at the end with salt and pepper is essential to get the best-tasting paprikash.
- I love serving paprikash with baked mashed potatoes, together they are the ultimate comfort food. But it's also good with egg noodles or steamed rice.
FAQs
Chicken paprikash pairs well with dumplings, egg noodles, mashed potatoes or steamed rice
Traditionally Hungarian Paprika would be used it has a sweet and earthy spice. If you can not find Hungarian Paprikash then sweet paprika is the closest alternative.
The paprika used in the dish gives a warm, sweet earthy flavour which is combined with sourcream which adds richness and a silky texture.
Chicken Paprikash
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 2 Tablespoons Olive oil
- 1 onion sliced
- 2 Capsicum (red or yellow) sliced
- 1 kilogram Chicken breast (boneless skinless) diced
- 400 grams Canned tomatoes
- 250 milliliters Chicken broth
- 3 Tablespoons Paprika (sweet)
- 1 teaspoon Garlic powder)
- 150 grams sour cream
- salt and pepper.
Instructions
- In a large fry pan heat the olive oil
- Sauté the sliced onion and capsicum until tendr
- Add the diced chicken, and cook until sealed. (it doesn't need to be browned)
- Add the tomatoes, and chicken broth, followed by the paprika and garlic powder. Simmer for 15 minutes or until the chicekn is cooked.
- Stir through the sour cream and heat through, taste then season with salt and pepper
- Enjoy
Video
Notes
- Olive oil: Can be substituted for any vegetable oil, butter or ghee.
- Capsicum (red or yellow): Red and yellow capsicums work best in this recipe as green bell peppers are not as sweet.
- Chicken breast: Boneless skinless chicken breast can be substituted for boneless skinless chicken thighs or tenderloins. This recipe can be made with bone-in chicken pieces such as drumsticks, the cooking time will be longer.
- Canned tomatoes
- Chicken broth: You can use chicken bone broth or stock.
- Paprika: There are three main varieties of paprika. Sweet, Smoked and Hot. Traditionally this recipe would be made with Hungarian Paprika i.e. paprika cultivated and dried in Hungary due to the climate Hungarian Paprika is known to be rich and sweet. When I don't have Hungarian Paprika I use sweet paprika. If the type of paprika isn't labelled on the jar then it is most likely sweet paprika.
- Sour cream: This can be substituted for cream, although your sauce may have a runnier texture.
- Liquids before spice: When you make a curry we typically flash fry the spices to enhance the flavour. When it comes to paprika this is not the best idea as scorching the paprika damages its delicate flavour. So make sure you have added the liquids (tomatoes and stock) before adding the paprika.
- Hungarian Paprika: If you do find Hungarian Paprika then you will be in for a treat, this paprikash is so good when you use it, BUT if you can't don't worry it's still lovely with any sweet paprika off the shelf.
- Season: Seasoning at the end with salt and pepper is essential to get the best-tasting paprikash.
- I love serving paprikash with baked mashed potatoes, together they are the ultimate comfort food. But it's also good with egg noodles or steamed rice.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Your baked mash looks delicious! How do you make this please?
Recipe will be on the website soon