Paprika Chicken

Having a strong connection to Hungarian traditions in our family, one of our go-to meals is paprika chicken, also known as chicken paprikash. I make this dish frequently and have tweaked the traditional recipe to make it more convenient, approachable, and quick to prepare in under an hour. This allows you to savor the comforting flavors of this dish any day of the week!

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Easy Paprika Chicken

Paprika chicken holds a special place in my heart. My partner’s grandparents were Hungarian, and their tradition of making paprikás csirke (or chicken paprikash) for Christmas dinner has been passed down and is now a yearly tradition for us.

The traditional slow-cooked version often uses whole chicken or large pieces with bones, requiring a longer cooking time. I enjoy making paprika chicken every few months, and I’ve created a quicker, weeknight-friendly version of the recipe.

While the classic dish is served with nokedli (small flour dumplings), we reserve those for Christmas. For regular dinners, I opt for small pasta, gnocchi, rice, or quinoa. You can also pair it with potatoes, cauliflower rice, or green vegetables for a low-carb alternative. Paprika chicken is gluten-free.

You Will Need

• Chicken thighs: I prefer boneless, skinless thighs cut into pieces for quicker cooking. While you can use chicken breast, thighs offer more juiciness and tenderness. My version provides a faster alternative to the traditional recipe.
• Sweet paprika: The key ingredient that adds flavor. Opt for Hungarian-style sweet paprika for authenticity, but any sweet paprika will work.
• Vegetables: Onions and bell peppers add color and texture. I usually use a mix of red and green peppers, along with optional garlic.
• Tomatoes & chicken stock: Create a rich base with tomato paste and stock. Tomato sauce or canned tomatoes enhance the flavor.
• Sour cream & fresh herbs: Finish the dish with a dollop of sour cream and a sprinkle of dill or parsley for freshness and a hint of tanginess.

How To Make Paprika Chicken

• Season and sear chicken pieces in olive oil until golden.
• Saute onions and peppers in the same pan with salt, then add garlic.

• Return chicken to the pan, add paprika, tomato paste, and black pepper. Pour in tomato sauce or canned tomatoes and stock, then simmer for about 30 minutes until cooked through. Stir occasionally.
• Stir in sour cream and herbs to create a creamy, flavorful sauce.

Slow Cooker Chicken Paprikash

For an even simpler method, transfer everything to a slow cooker after searing the chicken and onions. Cook on low for 6-8 hours or on high for 3-4 hours. Add sour cream and herbs before serving. This is ideal for busy days.

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Recipe Tips

• Paprika quality: The taste of the dish depends heavily on the quality of paprika. Opt for the best sweet paprika you can find, preferably Hungarian-style.
• Make-ahead: Paprika chicken is great for meal prep and freezes well. Hold off on adding the sour cream until reheating.
• Thickening the sauce: If you prefer a thicker sauce, create a slurry of flour and water to add to the stew. This is especially useful if you want to omit the sour cream.

What To Serve With Paprika Chicken

Traditionally, paprika chicken is accompanied by nokedli (small flour dumplings), but I reserve those for special occasions due to the time involved. For a quick meal, pair it with pasta, gnocchi, rice, quinoa, or cauliflower rice. Add green vegetables or a simple side salad for a complete meal.

Cucumber Salad With Dill

We always serve chicken paprikash with a creamy cucumber dill salad in our family. Made with sour cream, cucumber juice, salt, pepper, and herbs, this dressing complements the paprika chicken perfectly. Highly recommended!

To prepare the salad, slice the cucumbers, sprinkle with salt, and combine with sour cream, salt, and pepper until well coated.

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