When you hear “paprikash”, you may first think of hearty, slow-cooked beef in a spicy paprika sauce. But paprikash can be different! Our delicious chicken paprikash is a lighter, quicker version of the classic, but it doesn’t skimp on flavor. Chicken paprikash is very versatile and goes well with rice, pasta, and potatoes.
Our Chicken Paprikash Recipe
Paprikash, originally known as “Paprikás,” comes from Hungary and has a long tradition dating back to the Middle Ages. It was originally prepared by Hungarian shepherds who needed a simple but filling meal on their long cattle drives across the Puszta plains. This original form of paprikash consisted of beef, water, and paprika, cooked over an open fire in a large kettle. Today it is one of Hungary’s most famous dishes and is regarded as a national dish.
Paprikash has many faces and tasta: Austrian paprikash is often prepared with onions and a touch of vinegar. In Germany, paprikash is often refined with red wine, and Slovakian paprikash is traditionally cooked over an open fire. In its classic form, paprikash is usually a hearty dish that simmers for a long time. But chicken variations, like our chicken paprikash, are a lighter and faster alternative that tastes as delicious.
For a Mediterranean touch, you can add chopped tomatoes and Italian herbs like oregano and basil to our chicken paprikash. A dash of balsamic vinegar gives the paprikash a slight acidity and makes it particularly aromatic. Add mushrooms like button mushrooms or chanterelles if you like. For a heartier version, add potatoes and simmer everything together well.
For more hearty dinners with little effort involved, try our potato and zucchini casserole, sheet pan balsamic chicken, and chicken and rice skillet with vegetables!
Chicken Paprikash
Ingredients
- 1 lb chicken breast
- 1 onion
- 1 garlic clove
- 1 bell pepper
- 2 tbsp sunflower oil
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp sweet paprika
- 1 tsp hot paprika
- salt & pepper to taste
- 1 cup peas fresh or frozen
- some fresh parsley for garnish
Instructions
- Cut the chicken breast into bite-sized pieces. Peel and finely chop the onion and garlic. Dice the bell pepper.
- Heat the oil in a large skillet or pot and brown the chicken pieces over medium heat until lightly browned. Remove the chicken from the skillet and set aside.
- Add the chopped onion and garlic to the skillet and sauté in the chicken drippings until the onions are translucent.
- Add the diced bell pepper and sauté briefly. Sprinkle the flour over the mixture and stir well until lightly toasted. Then add the sweet and hot paprika.
- Pour the chicken broth and heavy cream into the skillet and stir until a creamy sauce forms. Simmer over medium heat for a few minutes, until the sauce thickens slightly.
- Return the browned chicken pieces and peas to the sauce and simmer over low heat for about 10 minutes. Season the chicken paprikash with salt and pepper to taste.