Chicken Paprikash

Stefanie Paganini 6 Servings


  • 1 Chicken, cut in 8 pieces
  • ¼ cup oil
  • 1½ cups onion, brunoise
  • 1 green pepper, brunoise
  • 2 tablespoons flour
  • 3 tablespoons Hungarian paprika*
  • 1 cup chicken stock
  • 1 cup tomatoes, concasse
  • salt, as needed
  • 1 cup sour cream
  • Salt and pepper, as needed


  • Heat oil in a heavy-bottomed sauté pan. Add chicken and cook until browned on all sides. Remove from pan and reserve. If possible, transfer to an oven-appropriate brazier.
  • Add onion and green pepper to the pan. Sauté until soft but not browned. Stir in the flour to make a roux. Cook for a few minutes, and then add Hungarian paprika. Stir to combine evenly. Stir in the chicken stock and the tomatoes. Bring to a boil. Sauce will be very thick at this point. Season with salt and pour over chicken in brazier. Cover brazier and cook in 325°F oven for about 30-40 minutes, or until chicken is tender. Remove chicken from sauce and reserve.
  • Remove any fat that may be present on top of sauce. Temper and add sour cream to sauce. Simmer a few minutes, but do not allow sauce to boil. Adjust seasonings as needed with salt and pepper. Serve with Chicken over spaetzle, egg noodles or rice.

Note: The type of paprika used will have a significant effect on the final flavor of the dish. You may use sweet, hot, or smoked paprika. Alternatively, you may use a sweet paprika and add a small amount of chili powder or cayenne to add extra heat. When choosing paprika, however, avoid old product – it will have a stale weak flavor. Also note that Spanish paprika, while it will provide color, will not add nearly as much flavor as a good Hungarian paprika.