Here is my easy, weeknight recipe for paprika chicken, also referred to as chicken paprikash. Served with a speedy pasta or rice and a refreshing cucumber dill salad, this is a meal you’ll be making again!
Ingredients
- 2 lb chicken thighs 900 grams, skin off, no bone, cut into 2-3 pieces each
- 1 tsp salt
- 2 tbsp olive oil
- 1/2 large onion diced finely
- 1 red bell pepper medium, diced into cubes
- 1 green bell pepper medium, diced into cubes
- 2 cloves garlic finely diced
- 5 tsp paprika sweet, Hungarian-style
- 250 ml chicken stock about 1 cup
- 1 tomatoes can diced chopped, about 400 grams/ 14 oz
- 1 tbsp tomato paste
- 1/2 tsp black pepper ground
- 3 tbsp sour cream to finish the sauce
- 1 tbsp fresh dill chopped, to garnish, or parsley
Cucumber Dill Salad
- 3 cucumbers (Lebanese) sliced into thin circles
- 1/2 tsp salt
- 1/3 tsp pepper
- 1/3 cup sour cream
- 1/4 cup dill chopped
Instructions
- Cut the chicken thighs into 2-3 pieces each and sprinkle with about 1 teaspoon of salt. Rub all over the chicken and set aside.
- Prepare the remaining ingredients.
- Add a tablespoon of olive oil to a large, deep pan or pot and heat over medium-high heat. Add half of the chicken pieces and cook 2 minutes on each side, until slightly golden brown. Repeat with the second batch, adding a little more olive oil in between.
- Set pre-cooked chicken aside. Now add a little more olive oil to the pan and add the onions and all diced bell peppers. Cook for 7-8 minutes, stirring a few times, until softened, then add the garlic and stir through one more time.
- Return the chicken and sprinkle paprika all over. Stir through, then add tomato paste, black pepper, canned tomatoes and stock. Stir and cover with a lid. Cook over low-medium heat for about 25-30 minutes.
- In the meantime, prepare the sides. Cook the pasta or another side dish to go with paprika chicken. For pasta, I simply drain and mix it with a little butter, then set aside. Cucumber dill salad: slice the cucumbers and sprinkle with salt, transfer to a bowl; add sour cream, salt and pepper and mix to combine until well coated throughout.
- Uncover, add the sour cream and stir. Serve with nokedli, cooked pasta, rice, quinoa or potatoes and your favourite veggies. We serve it with cucumber dill salad
Notes
Nutrition info is for chicken paprikash and cucumber salad but doesn't include pasta or another side dish of your choice.
Nutrition
Calories: 465kcal | Carbohydrates: 11g | Protein: 28g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 793mg | Potassium: 759mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2067IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 2mg
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