Chicken Paprikash Recipe

Chicken Paprikash Recipe

serves: 4


  • 8 bone-in, skin-on chicken thighs
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, thinly sliced
  • 2 red or yellow bell peppers, seeds and stems removed and thinly sliced
  • 2 tablespoons sweet paprika
  • 1 (15 ounce) can of crushed tomatoes 
  • 1½ cup water or chicken stock
  • 3 tablespoons all purpose flour
  • ½ cup sour cream
  • 1 pound wide noodles


Step 1: Season chicken with salt and pepper. In a large heavy pot, heat oil over high heat. Cook chicken skin side down until the skin is crispy, about 5 minutes. (Hint: If chicken won’t release from the pan, it is not time to flip it yet.) Turn chicken over and cook until golden, about 6 minutes more. Transfer to a plate.

Chicken Paprikash - Step 1

Step 2: Reduce heat on your pot to medium. Add in onion and peppers and cook until softened remembering to stir frequently. Season with paprika.

Chicken Paprikash - Step 2

Step 3: Once onions and peppers are soft, add in crushed tomatoes and water/stock and stir, scraping all of the flavorful bits off of the bottom of the pot. Turn heat up to high and bring mixture to a boil. Return chicken to the pot, skin side up and reduce heat back down to medium. Cover pot and cook until chicken is cooked through, about 20 minutes.

Step 4: While chicken is cooking, cook noodles in a large pot of salted water until al dente, Drain noodles.

Step 5: In a small bowl whisk together sour cream and flour. Stir sour cream mixture into pot with chicken and cook for 5 minutes before serving chicken and sauce over prepared noodles.

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