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Chicken Paprikash

This Chicken Paprikash recipe brings a taste of tradition with succulent chicken, hearty vegetables, and a creamy, paprika-infused sauce that’s finished off with a swirl of sour cream. It’s a timeless, comforting dish, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • Chicken Thighs skinless, boneless, cut into bite-sized pieces
  • Salt and Black Pepper to season
  • Olive Oil for searing
  • Unsalted Butter for sautéing
  • Onion diced
  • Baby Carrots sliced
  • Celery diced
  • Garlic pressed through a garlic press
  • Bay Leaves dried
  • Sweet Paprika not hot
  • White Pepper pinch
  • Flour for thickening
  • Chicken Stock or Broth
  • Roma or Campari Tomatoes seeded and diced
  • Sour Cream
  • Chopped Parsley for garnish

Method
 

  1. Prep the Ingredients
  2. Begin by organizing and preparing all the ingredients according to the list above, ensuring everything is ready for use.
  3. Sear the Chicken
  4. In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, season the chicken pieces with salt and pepper, then sear them in the pot until lightly browned. Remove and set aside.
  5. Cook the Vegetables
  6. Add butter to the pot, allowing it to melt. Then, add the diced onion, sliced carrots, and celery along with a pinch of salt and pepper. Sauté for about 4-5 minutes until softened. Stir in the garlic, bay leaves, paprika, and white pepper, allowing the aromatic flavors to develop.
  7. Incorporate the Flour
  8. Sprinkle the flour evenly over the softened vegetables, stirring it in to coat them. Cook for around 30 seconds to form a roux.
  9. Add the Stock and Simmer
  10. Gradually whisk in the chicken stock, ensuring it blends smoothly. Bring the mixture to a vigorous simmer. Return the seared chicken to the pot along with the diced tomatoes, then reduce the heat to allow the dish to gently bubble.
  11. Cook Until Tender
  12. Cover the pot slightly ajar and cook for 30-35 minutes, or until the chicken is tender and the flavors have melded together.
  13. Finish the Dish
  14. Once the dish is cooked, remove the bay leaves. Stir in the sour cream until well combined, then fold in chopped parsley for a burst of freshness. Serve with your choice of side, such as buttered egg noodles, spaetzle, gnocchi, or mashed potatoes.