Ingredients

  • Serves 4 people
  • 2 tbsp vegetable oil

  • 1.2 kg bone-in chicken thighs (skinless optional)

  • 3 cups sliced white onion

  • 200 g red bell pepper (sliced)

  • 3 tbsp hungarian paprika

  • 3 bay leaves

  • 2 tbsp all-purpose flour

  • 2 cups chicken stock

  • 1/2 cup full-fat sour cream

  • 2 tbsp lemon juice

  • salt and pepper

  • chopped parsley (for garnish)

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Recipe Courtesy of
Asian Food Network

Episode 1: Chicken Paprikash

Deliciously fragrant and easy, chicken paprikash leaves you satisfied till the last bite.
  • Easy
  • 15 min
  • 45 min
  • 15 min
  • 3 steps
  • 12 Ingredients
  • Easy
  • 3 steps
  • 12 Ingredients
  • 15 min
  • 45 min
  • 15 min

Instructions

  1. Sear chicken thighs

    • Heat the oil in a large saucepan over high heat and add the chicken (skin-side down, if using skin-on chicken thighs) and brown the chicken on both sides, about 3 minutes per side. 
    • Remove the chicken to a plate and reduce the heat to medium-low.


  2. Cook bell peppers

    • Add the onion and bell pepper to the pan and sauté for about 3 minutes, to soften the onions. Add the paprika and the flour and stir for 2 minutes (the flour and paprika will stick onto the vegetables). 
    • Add a little of the stock and stir this incompletely, to loosen the flour from the vegetables and then pour in the remaining stock while stirring. Increase the heat to medium, add the bay leaves and add back the browned chicken. 
    • Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 30 minutes, then uncover the pan and simmer an additional 10 minutes (to allow the liquid to reduce a little).


  3. Cook sauce

    • To finish the sauce, remove the cooked chicken to a clean plate and remove and discard the bay leaves. Whisk the sour cream and lemon juice in a small dish and add this to the saucepan, whisking vigorously. 
    • Add back the chicken, season to taste and return the paprikash to a simmer before serving. The parsley can be stirred in or sprinkled on top.


Plate and Serve!

Serve the paprikash over cooked potatoes, noodles or rice.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 2 tbsp vegetable oil

  • 1.2 kg bone-in chicken thighs (skinless optional)

  • 3 cups sliced white onion

  • 200 g red bell pepper (sliced)

  • 3 tbsp hungarian paprika

  • 3 bay leaves

  • 2 tbsp all-purpose flour

  • 2 cups chicken stock

  • 1/2 cup full-fat sour cream

  • 2 tbsp lemon juice

  • salt and pepper

  • chopped parsley (for garnish)

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