Easy Chicken Paprikash dinner is a warm comforting take on the beloved hungarian Paprika Chicken dish. Just 30 minutes from kitchen to table with this dinner.
I find that this paprika chicken dinner is a lot like our curry lentil soup soup in some ways. The spices that are involved are so simple but it is such a fantastic dish. Bonus: It takes less than 30 minutes to pull together.
What is chicken paprikash?
Chicken paprikash has to be one of my more favorite dishes as it involves one of my favorite spices front and center.
PAPRIKA – OHHH MYYYY WORDDDDDD.. I love paprika. Not sure when it became a favorite of mine but I am obsessed. If you are not familiar with paprika and are afraid it may be spicy, don’t be afraid of it. I find it rather mild in spice, rather similar to mild curry when it comes to heat.
Chicken Paprikash originates in Hungary and is a really similar flavour profile to other Hungarian stews like goulash OR similar ingredients like with beef stroganoff.
It’s original is generally made with bone-in chicken thighs. So if you prefer chicken thighs or have it in the fridge already looking to make something with it this chicken dinner is a perfection solution. This Garlic Herb Oven Roasted Chicken is also looking like a divine option too.
What to serve with chicken paprikash
The most traditional way to enjoy this dish is spaetzle. Another few alternative and perhaps our favorite way of enjoying this dinner is on a bed of rice but you also can use egg noodles as well. We are a little partial to the latter just because you can purchase these pre-cooked even so all you have to do it warm it up and spoon the hot delicious chicken paprikash on top.
We are all about convenience here at SKC when it fits and in this case it’s the route we go.
If you are not familiar what spaetzle is, it is a type of pasta. If you’d like to try your hand at making your own. Check out this recipe to make it yourself.
OTHER RECIPES YOU MAY ENJOY:
- 2 Tablespoons light olive oil
- 1 medium yellow onion, diced
- 2 Tablespoons Hungarian sweet paprika
- 680g skinless chicken breast, cut into bite sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon white flour
- 1 red pepper, diced
- 112ml water
- 1 chicken stock cube
- 400g tinned diced tomatoes
- 118ml sour cream
- 600g cooked white rice
Heat oil over medium heat in a large deep skillet. Add onion and paprika and cook for 2-3 minutes, stirring often.
Prepare chicken stock by combining hot water with stock cube. Stir together until cube is dissolved.
Season chicken with salt and pepper and add to pan; stirring occasionally until chicken is lightly browned on all sides. Stir in flour and cook for 1 minute.
Slowly whisk in prepared chicken stock. (Do not pour it in all at once otherwise your sauce will not thicken).
Add tomatoes and bell pepper. Reduce medium-low heat and cover. Allow the sauce to simmer for 15-18minutes, stirring occasionally.
Right before serving, stir in soured cream. Allow sauce to sit for 5-8minutes to heat back up. Serve over rice and garnish with chopped parsley.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 647Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 160mgSodium 430mgCarbohydrates 56gFiber 4gSugar 7gProtein 60g