Chicken Paprikash

Real Simple
Chicken PaprikashRecipe
Photo: John Kernick
Makes 4 servings


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1 3 1/2- to 4-pound chicken, cut into pieces
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium yellow onion, thinly sliced into rings
1 red bell pepper, thinly sliced
1 cup low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon paprika
1 cucumber, thinly sliced (optional)
1 tablespoon apple cider vinegar (optional)
1 cup sour cream


Prep: 25 Minutes
Other: 25 Minutes

Heat oven to 400° F.

Season the chicken with 3/4 teaspoon of the salt and the black pepper.

Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.

Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.

Return the chicken to pot. Transfer to oven. Bake until the chicken is cooked through, about 30 minutes.

Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired).

Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).

Tip: This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.

Created date

January 2007

Nutritional Information

Calories 811
Caloriesfromfat 67 %
Fat 60 g
Satfat 20 g
Cholesterol 258 mg
Sodium 1,040 mg
Carbohydrate 14 g
Fiber 3 g
Sugars 9 g
Protein 4 g