Chicken Paprikash Recipe

Chicken Paprikash


(Serves 4):

  • Vegetable Oil, 2 Tbsp
  • Bell Peppers, Large, Stemmed & Seeded, 2 Red, cut into bite size strips
  • Bell Pepper, Large, Stemmed & Seeded, 1 Yellow, cut into bite size strips
  • Bell Pepper, Large, Stemmed & Seeded, 1 Orange, cut into bite size strips
  • Onion, Large, 1 Sliced Thin
  • Hungarian Sweet Paprika, 4 Tbsp
  • Hungarian Hot Paprika, 2 tsp
  • Salt & Pepper
  • Marjoram, ½ tsp
  • Flour, 2 Tbsp
  • White Wine, ¾ Cup
  • Diced Tomatoes, 2 cans
  • Sour Cream, 2/3 Cup
  • Parsley

How to make Chicken Paprikash

See the Original Post @


1.    Heat oven to 300 degrees.
2.    Season Chicken entirely with Salt, Pepper, and Hungarian Hot Paprika.
3.    Heat Vegetable Oil in a Dutch Oven until it shimmers.
4.    Place Chicken in Oil, skin side down first, and cook for about 5 minutes.
5.    Using tongs, flip the Chicken and cook for another 5 minutes. Then remove to a plate.
6.    Repeat this until all your chicken is cooked. Don’t overcrowd.
7.    Using the fat left from the Chicken, add the Onions and cook for about 7 minutes.
8.    Next, add in all of the Bell Pepper strips and cook for about 5 minutes.
9.    Mix together the Hungarian Sweet Paprika, Marjoram, and Flour, then add to the pot, mix, and cook together for a minute.
10.    Add the Wine to deglaze, scraping the bits off of the bottom with a wooden spoon. Then add the Diced Tomatoes.
11.    At this point the Chicken should be cool enough to handle. Remove the skin and put the Chicken back in the pot. Make sure the Chicken is mostly submerged.
12.    Put the Dutch Oven in the oven and cook for about a half an hour.
13.    Remove from oven and temper the Sour Cream with some of the hot liquid. Then mix in the warm sour cream to the pot.
14.    Serve over rice or noodles. Garnish with Parsley.

Question from the Chef

“What's your favorite way to cook with flour?”

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