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German/Central European · Dinner

Chicken Paprikash

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Paprikash is a German/Central European dish. Temper sour cream with broth to reduce splitting.

Prep
20 min
Cook
50 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
German/Central European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Paprikash. The photograph includes spaetzle not included in this recipe.
The photograph includes spaetzle not included in this recipe. Representative photograph of Chicken Paprikash. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 8 min

  1. Brown chicken in oil from 30 ml neutral oil, 900 g chicken thighs, 250 g onion, chopped, 25 g sweet paprika, 15 g garlic; remove and soften onions 8 minutes. Off heat add paprika and garlic.

Stew · About 30 min

  1. Add 400 ml chicken stock, 200 g tomatoes, chopped, ¾ tsp salt and chicken; simmer covered 30 minutes to 74°C / 165°F.

    Check: The food must be hot through at 74°C / 165°F.

Finish · About 5 min

  1. Whisk 200 g sour cream, 20 g plain flour, 50 ml cold water smooth, temper with hot broth and stir into pot. Simmer gently 5 minutes without boiling hard.

Tips

  • Temper sour cream with broth to reduce splitting.
  • Judge Chicken Paprikash by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Paprikash takes to cook.

Substitutions

  • Use full-fat yogurt instead of sour cream.

Storage

  • Get perishable Chicken Paprikash into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Paprikash within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken Paprikash to 74°C / 165°F, stirring or turning it for even heating. When Chicken Paprikash is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken Paprikash includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Paprikash becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chicken Paprikash one day ahead. For Chicken Paprikash, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Paprikash on the day of serving.

FAQ

What matters most when making Chicken Paprikash?

Temper sour cream with broth to reduce splitting.

What can I substitute in Chicken Paprikash?

Use full-fat yogurt instead of sour cream.

Can I prepare Chicken Paprikash ahead?

Prepare the measured ingredients for Chicken Paprikash one day ahead. For Chicken Paprikash, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Paprikash on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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