chicken paprikash

a recipe by
Francine Lizotte
Surrey South, BC

This dish is a delicious comfort food. It's easy to make and the perfect weeknight meal to serve your family

serves 6 servings
prep time 15 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For chicken paprikash

  • 3 lb
    boneless, skinless chicken thighs
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 Tbsp
    canola oil
  • 1 Tbsp
    clarified butter, divided
  • 3 1/2 c
    yellow onions, finely diced
  • 1 1/2 c
    red peppers, diced
  • 3 lg
    cloves garlic, pressed
  • 2 Tbsp
    tomato paste
  • 1 1/2 c
    roma tomatoes, seeded and finely diced
  • 1/4 c
    unbleached all-purpose flour
  • 3 Tbsp
    sweet hungarian paprika
  • 1/2 Tbsp
    smoked paprika, or to taste
  • 1/2 tsp
    hot paprika, or to taste
  • 2 c
    low-sodium chicken broth
  • 1/2 c
    dry red wine
  • 1 c
    full fat sour cream
  • 1/4 c
    35% heavy cream
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make chicken paprikash

  • 1
    Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
  • 2
    In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
  • 3
    Transfer the chicken to a plate and set aside while cooking the other pieces.
  • 4
    Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
  • 5
    To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
  • 6
    Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
  • 7
    A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
  • 8
    Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
  • 9
    When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
  • 10
    Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.
  • 11
    To view this recipe on YouTube, click on this link >>>>https://youtu.be/z8jbjgI1_1s
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