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Chicken Paprikash

Chicken Paprikash


Hungarian dish paprikash is very famous all over the world. 

The name speaks for itself: paprika is the name of the spice and of the sweet pepper as well – both are used in this hearty stew. 

Traditionally, there is quite a bit of paprika in this dish. The wonderful fiery spice adds a bright color and slightly nutty flavor to the stew.

If you wish you can add some tomatoes. As for me, I like it with carrots instead; these root vegetables add a sweeter taste to the sauce.


Paprikash is a perfect fulfilling stew for autumn and winter. It could be enjoyed with a side dish or simply along with a piece of good crusty bread.  Mashed potatoes, rice, polenta or pasta – all go well with saucy paprikash. Like other hearty and aromatic stews or soups paprikash becomes even tastier on the next day after preparation.

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Chicken Paprikash


6-8 servings


  • 1 chicken (or chicken parts: thighs, legs, breasts)
  • 1 very large onion (about 350 g), chopped or sliced
  • 2 sweet peppers, chopped or sliced
  • 2 large carrots, chopped or grated
  • 4-6 cloves of garlic, minced
  • 2 cups chicken or vegetable stock or water
  • 2 tbsp ground sweet paprika (or 1 tablespoon sweet and 1 tablespoon hot paprika)
  • Salt
  • Black pepper
  • 1 tbsp flour
  • 4 tbsp sour cream or cream fresh
  • 1-2 tbsp olive oil for cooking




Wash chicken, pat dry with paper towel and cut into 6-8 pieces.

Toss the chicken pieces with flower.

In a pan heat the olive oil and brown the chicken pieces. Transfer the chicken onto a plate.

In the same pan cook the onions until lightly golden, for 5-7 minutes.

Add garlic, peppers, carrots and cook for 5-7 minutes.

Add paprika.

Add the chicken pieces. Stir.

Add salt, black pepper and stock (or water). Bring to a boil over high heat, reduce heat to low, cover and cook for 30-40 minutes.

Stir in sour cream and cook for 5 minutes more. Let it stand for about 10-15 minutes.

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Cook with pleasure!

2 thoughts on “Chicken Paprikash”

  • Nice & hearty, thanks a lot for such a juicy paprikash! Really like your, Nina, recipes! It turned to be a perfect spring stew too????????????

    • Thank you, Svetlana! For me, Paprikash is more a wintery dish, but with young green peas added and sprinkled with green onions, the dish, for sure, gets a spring twist. A new season version of a famous classic stew is born! 🙂

      (For some unknown reasons your comment was in Spam, sorry. I fixed it)

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