Chicken Paprikash

  • serves 4

This dish is a take away from Anna's trip to Singapore and makes for a tasty one-pot meal.

127 Ratings
Directions for: Chicken Paprikash


30 mL (2 Tbsp) vegetable oil

1.2 kg (2.6 lbs) bone-in chicken thighs (skinless optional)

300 g (3 cups) sliced cooking onion

200 g (1 1/2 cups) red bell pepper, sliced (about 1 pepper)

20 g (3 Tbsp) Hungarian paprika

3 bay leaves

18 g (2 Tbsp) all-purpose flour

500 mL (2 cups) chicken stock

125 mL (1/2 cup) full-fat sour cream

30 mL (2 Tbsp) lemon juice

Salt and pepper

Chopped parsley, for garnish


1. 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. 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 in completely, 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. 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.

4. Serve the paprikash over cooked potatoes, noodles or rice.

See more: Chicken, Herbs, Main, Vegetables, Asian

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