Chicken Paprika (Paprikash) is a dish of Hungarian origin, traditionally made with chicken, paprika and served over pasta.
Paprika is considered the national spice of Hungary. Hungarian paprika is characterized as sweet, since it has a rich, sweet red pepper flavour, but there are various degrees of heat.
When I last made this dish, the local deli had just received some fresh Spaetzle, so I prepared the spaetzle with bacon and onion (see Spaetzle von dunlop) and served it along with the Chicken Paprika.
Usually there is some sour cream added to the sauce, just before serving, but I have made it without the sour cream and it is just as delicious.
Chicken Paprika
Print recipe| Serves | 4 |
| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 8 Large skinless chicken thighs
- 4 Tbsp olive oil
- 2 Medium to large onions (medium chop)
- 1 14 oz (398 ml) tin low sodium diced tomatoes
- 1 Tbsp Hungarian paprika
- 1 Tsp salt
- good grinding of pepper
Optional
- 1/2 cup dairy sour cream
Coating
- 1/2 cup all purpose flour
- 1 Tsp salt
- 1 Tsp Hungarian paprika
- 1/4 Tsp grated pepper
Directions
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If using bone-in, skin-on chicken thighs, remove the skin. Mix the coating ingredients together (flour, salt, paprika and pepper). Coat the chicken with the flour mixture.  | |
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Cook the chicken over medium heat in the olive oil for 15 to 20 minutes or until light brown. Remove the chicken and set aside.  | |
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Add the chopped onion to the skillet. Cook and stir until the onion is tender. Add the tin of diced tomatoes, the tablespoon of paprika, the teaspoon of salt and the pepper. Add the chicken.  | |
| Cover tightly and simmer 30 to 40 minutes or until the thickest pieces are fork tender. Remove the chicken and keep warm. Stir the sour cream (if using) into the tomato mixture; heat through. | |
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Serve the chicken and pass the sauce. It very nice when served with pasta or Spaetzle.  | |