Chicken Paprikash

During recipe testing for my first book, my husband declared this his favourite recipe. This is Chicken Paprikash (a Hungarian chicken stew), which is incredibly easy to make and packed with flavour. The chicken is simmered in a tomato and capsicum (bell pepper) gravy, seasoned with paprika (the key ingredient!), and then finished with a generous dollop of sour cream for extra richness. After less than an hour of stovetop simmering, you end up with fall-off-the-bone chicken that is delicious served with just about anything—we love it with pasta, rice, bread, mashed potatoes, or polenta to mop up the luscious, creamy, tomatoey sauce.

It’s a great meal to prepare ahead of time, as the longer it sits, the more the flavours develop. It can be batch-cooked and frozen, ready for when you need it. The fresh cabbage salad I serve with this meal is famous in my parents’ hometown and is now famous at my place too—the kids love it! It includes just a few simple, low-cost ingredients, but it really is the perfect partner to the chicken. This recipe features in my new cookbook, The Simple Dinner Edit.

What else can I serve with Chicken Paprikash with Cabbage Salad?

Aside from pasta, you could try mashed potato, a potato gratin or simple boiled potatoes. Polenta, rice or even bread also work well. If you want to serve it with a slightly different cabbage side dish, you could try my Sautéed Red Cabbage.

Can I use boneless, skinless chicken for this dish?

Yes! Make this an even quicker dinner by using 600–800 g (1 lb 5 oz–1 lb 12 oz) of boneless, skinless chicken thighs or breast, cut into bite-sized cubes. Cook as per the recipe, but reduce the simmering time from 40 minutes to 20 minutes, or just cook until the chicken is tender.

Can I omit the cream?

Yes, some people prefer to leave out the cream and just go with a rich tomatoey sauce, which is still delicious.

Watch how to make Chicken Paprikash

What are some other hearty winter-warmer recipes?

If you enjoyed Chicken Paprikash with Cabbage Salad, I think you’ll love:

Chicken Stroganoff
Chicken with Creamy Tomato Sauce
Slow-cooked Osso Buco
Slow Cooked Traditional Goulash
Red Wine Lamb Shanks

Chicken Paprikash with Cabbage Salad

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5 from 4 reviews

Chicken Paprikash with Cabbage Salad is a hearty, family-friendly dish that’s absolutely packed with flavour. Chicken is simmered in a tomato and capsicum (bell pepper) gravy, seasoned with paprika and finished with a dollop of sour cream. A simple fresh cabbage salad makes the perfect side.

• Total Time: 65 mins
• Yield: 4 -6 1x

Ingredients

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CABBAGE SALAD

• 4 cups finely sliced green cabbage (roughly ½ cabbage)
• ⅓ cup (80 ml) extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

CHICKEN PAPRIKASH

• 1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets
• 2 tsp sea salt flakes
• 1 tsp cracked black pepper
• 2 tbsp plain (all-purpose) flour
• 2 tbsp olive oil
• 40 g (11/2 oz) unsalted butter
• 2 large onions, finely diced
• 1 red capsicum (bell pepper), finely sliced
• 1 tsp freshly grated garlic
• 2 tbsp tomato paste (concentrated puree)
• 2 tbsp sweet paprika (or use hot if you prefer some spice)
• 2 cups (500 ml) chicken stock
• 200 g (7 oz) canned crushed tomatoes (see note 1)
• 1 tsp sugar
• 2 tbsp sour cream
• 1 tbsp finely chopped flat-leaf parsley (optional)
• pasta of choice, to serve

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Instructions

1. To make the cabbage salad, combine the ingredients in a large bowl and toss well.
2. Season the chicken with half the salt and pepper and dust all over with the flour.
3. Heat the olive oil in a large, heavy-based frying pan over medium–high heat and cook the chicken in batches for 2–3 minutes until browned all over. 
4. Remove the chicken from the pan and set aside on a plate.
5. Add the butter to the same pan and, once melted, add the onion and cook, stirring, for 2–3 minutes until softened. 
6. Add the capsicum and garlic and cook, stirring, for a further 2 minutes. 
7. Add the tomato paste and paprika and stir them through, then immediately add the chicken stock, crushed tomatoes, the remaining salt and pepper and the sugar. 
8. Return the chicken to the pan and bring to the boil before reducing the heat to medium–low. Cover and simmer for 40 minutes, stirring once halfway through cooking. The chicken should be soft enough to pull apart using two forks; if not, continue cooking in 15-minute intervals until it is tender. Add ½ cup of water as needed if the sauce starts sticking to the base of the pan. 
9. Remove the chicken from the pan and place it in a shallow dish.
10. Mix the sour cream into the sauce, then pour it over the chicken. Sprinkle with the parsley (if using) and serve with the cabbage salad and pasta.

Equipment

Chef Knife

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Large Wooden Spoon

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Tongs

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Notes

Note 1 – You can freeze leftover canned crushed tomatoes for up to 2 months in a

reusable storage bag or airtight container. You can also choose to add the full tin of crushed tomatoes for a more tomato-based sauce. 

 

Make Ahead 

Chicken Paprikash – Prepare as per the recipe. Refrigerate for up to 3 days, freeze for up to 3 months. Store in an airtight container. Thaw completely overnight in the fridge before reheating. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce if needed. 

Cabbage Salad – Shred the cabbage 4-5 days ahead of time. Ensure it is thoroughly dried. Store in an airtight container or reusable storage bag. Only add the dressing at the time of serving.

Leftovers

Chicken Paprikash – Leftovers are even better the next day. Refrigerate freshly made leftovers for up to 3 days or freeze for up to 3 months in an airtight container. Thaw completely in the fridge overnight before reheating for best results. 

Cabbage Salad – Once dressed, this salad is best consumed immediately but leftovers can be stored up to 24 hours (the cabbage will soften). Try leftovers with chicken schnitzel and creamy potato salad – they are a match made in heaven! Or try with cevapi, sliced red onion and ajvar on a roll for the ultimate sandwich experience. Ajvar can be found at most major supermarkets or at continental delicatessens.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 55 mins
• Category: chicken
• Method: Simmering
• Cuisine: Hungarian