Chicken Paprikash(Featured Chef Agi Laufer)
Super easy
Cheap
Chicken paprikash is the epitome of Eastern European comfort food, and a much-beloved dish from my childhood that my mother often prepared. Fantastic served over buttered egg noodles, spaetzle, my chicken paprikash recipe features juicy chunks of boneless chicken thighs, vegetables, a generous sprinkle of sweet Hungarian paprika, a touch of bay leaf, and a rich, velvety sauce kissed with sour cream!
Prep
25m
Cook
45m
| Category: | Entrees |
| Seasons | December November October September March February January |
Chicken Paprikash Directions
- To get started, gather and prep all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place the chicken pieces into a large bowl, and sprinkle over some salt and pepper. Place a pot or a large, deep Dutch oven or skillet over medium-high heat, and drizzle in the olive oil. Once hot, add the seasoned chicken pieces and sear them for a few moments just until a pale golden brown. Remove from pan and set aside.
- Add in the butter, and once melted, add in the onion, carrot and celery, plus a pinch of salt and pepper, and saute to soften things a bit, about 4 to 5 minutes. Add in the garlic, the bay leaves, the paprika, and the white pepper, and stir those in to incorporate.
- Once aromatic, sprinkle in the flour in an even layer, and stir to incorporate it into the veggies, cooking it for about 30 seconds or so.
- Next, gently whisk in the chicken stock until well blended and smooth, and bring things to a vigorous simmer. Add back into the pot the chicken, as well as the diced tomatoes, then reduce the heat so that the chicken paprikash is gently bubbling.
- Cover with a lid slightly askew, and cook the paprikash for about 30 to 35 minutes, until the veggies and chicken are tender, and the flavors melded.
- To finish the chicken paprikash, remove the bay leaves and gently whisk in the sour cream. Fold in the chopped parsley, and serve with your choice of side such as buttered egg noodles, spaetzle, gnocchi, or mashed potatoes.
Notes
Tips & Tidbits for my Chicken Paprikash recipe:
- Bite-size pieces of skinless, boneless chicken thighs: I'm opting for bite-size pieces of chicken here, and like to use boneless, skinless thighs as they stay nice and juicy when simmered up. You could use large pieces of chicken such as skin-on and bone-in thighs and legs, just simmer them longer (about 45 to 50 minutes), then remove them before whisking in the sour cream at the end—add them back in, of course, before serving.
- Sweet paprika: When choosing paprika, be sure to go for “Hungarian sweet paprika” or “sweet Hungarian paprika”, or regular “paprika”. Avoid Spanish, hot, or smoked paprika here.
- What to serve with chicken paprikash: I love to serve this dish over homemade spaetzle, but these require a spaetzle maker to prepare. (A great alternative to spaetzle is small gnocchi, which are similar but a bit more pillowy.) My other favorite accompaniment is buttered egg noodles, or even mashed potatoes for a heartier side.