Description
Chicken Paprikash is a classic Hungarian dish featuring tender, boneless chicken thighs simmered in a rich and flavorful sauce made with sweet paprika, garlic, bell peppers, and tomatoes. Finished with creamy sour cream and fresh dill, this comforting recipe is served alongside a refreshing cucumber salad dressed with sour cream and dill for a perfect balance of flavors.
Ingredients
Scale
For the Chicken Paprikash
- 2 lb boneless chicken thighs, cut
- 1 tsp salt
- 2 tbsp olive oil
- ½ onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 5 tsp sweet paprika
- 1 cup chicken stock
- 1 can diced tomatoes (14 oz)
- 1 tbsp tomato paste
- ½ tsp black pepper
- 3 tbsp sour cream
- 1 tbsp dill or parsley, chopped
For the Cucumber Salad
- 3 cucumbers, thinly sliced
- ½ tsp salt
- â…“ tsp pepper
- â…“ cup sour cream
- ¼ cup fresh dill, chopped
Instructions
- Season and Brown Chicken: Season the boneless chicken thighs with 1 tsp of salt. Heat 2 tbsp of olive oil in a pan over medium heat, then brown the chicken pieces on all sides. Remove the browned chicken from the pan and set aside.
- Sauté Vegetables and Add Paprika: In the same pan, add the finely diced onion, diced red and green bell peppers, and minced garlic. Cook until softened. Sprinkle in 5 tsp of sweet paprika and stir continuously for about 30 seconds to release its aroma and flavor.
- Simmer Chicken with Sauce: Return the browned chicken to the pan. Pour in 1 cup of chicken stock, one 14 oz can of diced tomatoes, and 1 tbsp of tomato paste. Season with ½ tsp black pepper. Stir to combine, then cover and let simmer gently for 20 to 25 minutes, allowing the chicken to cook through and the sauce to thicken.
- Finish with Sour Cream and Herbs: Remove the pan from heat and stir in 3 tbsp of sour cream to enrich the sauce. Garnish the chicken paprikash with 1 tbsp of chopped dill or parsley before serving.
- Prepare Cucumber Salad: Combine thinly sliced cucumbers with ½ tsp salt, ⅓ tsp pepper, ⅓ cup sour cream, and ¼ cup fresh chopped dill in a bowl. Mix thoroughly and chill for at least 5 minutes before serving alongside the chicken paprikash.
Notes
- Use boneless, skinless chicken thighs for the best texture and flavor.
- Sweet paprika is essential for authentic taste; avoid smoked paprika.
- Simmer the chicken gently to keep it tender and juicy.
- Stir sour cream in off the heat to prevent curdling.
- The cucumber salad adds a refreshing contrast to the rich, creamy paprikash.
