Chicken Paprikash
Creamy, smoky and full of irresistible flavours, this Hungarian-inspired Chicken Paprikash will instantly become one of your favourite dishes!
Ingredients
- 6 small to medium chicken thighs (boneless and skinless) (NOTE 1)
- salt and pepper to season and taste
- 1 tbsp olive oil (mild or light)
- 40 gm unsalted butter
- 3 cloves garlic (minced)
- 2 tsp smoked paprika (NOTE 2)
- ½ cup dry white wine (NOTE 3)
- ½ cup salt-reduced chicken stock (low sodium) (NOTE 4)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp chicken powder (or chicken stock powder/cube)
- 1 cup sour cream
Instructions
- Season the chicken thighs all over with some salt and pepper. Heat oil in a large deep frying pan over medium-high heat, then fry 2 or 3 chicken thighs at a time for 2-3 minutes on each side to sear it. Transfer the chicken to a plate for later.
- Use paper towels with tongs to remove most of the fat in the frying pan. A little oil or film remaining in the pan is good.
- In the same frying pan, melt the butter over medium heat, then add in the garlic and stir-fry for 30 seconds or until fragrant. Add in the paprika and stir-fry for another 30 seconds, then pour in the wine. Cook the wine until the alcohol smell disappears, then add in the stock, tomato paste, oregano and chicken powder. Bring the sauce to a boil then reduce the heat to low.
- Return the chicken to the pan in a single layer and simmer for 8 minutes on each side (16 minutes of cooking time in total)
- Gather the chicken to the side of the pan, then stir in the sour cream in the sauce until it melts. Place the chicken back into one layer and cook just until the sauce is well heated through (approx. 2-3 minutes). Give the sauce a taste and add more salt and pepper to your liking if needed.
Notes
(NOTE 1) Skinless and boneless chicken thigh fillets are my preferred cut because it’s much juicier and tastier than chicken breast. However, chicken breasts will work too, just slightly drier.
(NOTE 2) Smoked paprika - Traditionally Hungarian smoked paprika is used in Chicken Paprikash but it's hard to get hold of here, so I used Spanish smoked paprika. To get a beautiful smoky flavour in the sauce, make sure your smoked paprika is still good. It should have a strong smokey aroma; if it doesn't, it's no longer good.
(NOTE 3) Dry white wine is lower in sugar levels than other varieties of white wine. Sauvignon Blanc, Chardonnay and Pinot Grigio are popular dry white wine varieties.
(NOTE 4) Chicken stock/broth - I prefer using salt-reduced or low-sodium chicken stock because I have more control over the sodium level. This way I can adjust the seasoning in dishes to my liking. It's always better to be under-seasoned than over-seasoned as it's easier to fix.
Serving suggestions - Chicken Paprikash goes well with so many things: potatoes, fries, green beans, crusty bread, and salads.
Leftovers - Allow the chicken to cool completely at room temperature, then transfer it into a sealed container and store it in the fridge. It should be good for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 527kcalCarbohydrates: 7gProtein: 46gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 268mgSodium: 412mgPotassium: 789mgFiber: 1gSugar: 3gVitamin A: 1285IUVitamin C: 3mgCalcium: 103mgIron: 3mg