Chicken Paprikash: A Hearty Eastern European Comfort Dish

Chicken Paprikash is a delightful Eastern European comfort dish. It features tender chicken simmered in a rich, smoky Hungarian paprika sauce. This version gets a flavor boost from Avohaven’s Salt’n’Peppa. The seasoning adds just the right balance of salt and a peppery punch. Served over egg noodles, it’s a soul-warming meal that feels like a hug in a bowl.

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Chicken Paprikash

Ingredients

1.3 kg boneless, skinless chicken thighs or breasts (or a mix), cut into large chunks

Avohaven Salt’n’Peppa, to season

Olive oil

30g butter (approx. 2 tablespoons)

1 large onion, finely diced

3 cloves garlic, minced

3 tablespoons Hungarian paprika (sweet, not smoked)

3 tablespoons plain flour

400g tin crushed tomatoes

250ml vegetable stock (1 cup)

180ml sour cream (¾ cup)

Egg noodles or pasta, to serve

Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 200°C (fan 180°C). Prepare your Dutch oven or oven-safe casserole dish.

Generously season the chicken chunks all over with Avohaven Salt’n’Peppa. Heat a good drizzle of olive oil in the Dutch oven over medium heat. Add the butter and let it melt and foam.

Sear half of the chicken pieces until golden and just starting to stick to the bottom, which takes about 5 minutes. Remove them to a plate and repeat with the second batch, adding more oil if needed. Don’t worry— the chicken won’t be fully cooked yet.

Lower the heat slightly and toss in the diced onion. Sauté for around 6 minutes, stirring and scraping up any tasty browned bits stuck to the bottom. If necessary, add a splash of veggie stock to lift anything that’s stubborn.

Once the onions are soft and golden, stir in the garlic and cook for another minute. Sprinkle in the paprika and flour. Stir well, aiming for a thick, fragrant paste. The chicken fat in the pan should help form the roux, but feel free to add a little more olive oil if it looks dry.

Let this cook gently for 3–4 minutes to bring out the paprika’s rich flavor. Pour in the vegetable stock and whisk until smooth. Add the crushed tomatoes and use the back of a spoon or a potato masher to break up any larger pieces. Stir everything together, ensuring nothing is stuck to the bottom.

Return the chicken (with any juices) to the pot, nestling the pieces into the sauce. Place the lid on and put the dish in the oven. Bake for 20 minutes or until the chicken is cooked through. The chicken should not be pink when sliced.

Remove from the oven and return to the stove top. Stir through the sour cream until fully combined and creamy. Taste and adjust the seasoning with a final sprinkle of Salt’n’Peppa.

Serving Suggestions: Spoon over warm egg noodles or your favorite pasta. Top with chopped fresh parsley. Serve with crusty bread or a crisp green salad on the side.

Why Chicken Paprikash is Special

Chicken Paprikash is more than just a meal; it’s a celebration of flavors. The combination of chicken and paprika creates a comforting dish that warms the soul. Each bite is rich and satisfying. This dish is perfect for family gatherings or cozy nights in.

Tips for Perfect Chicken Paprikash

Choosing the Right Chicken: Opt for boneless, skinless chicken thighs for juiciness. Breasts can also work but may yield drier results.

Quality Paprika Matters: Use high-quality Hungarian paprika for authentic flavour. It enhances the dish significantly.

Don’t Skip the Sour Cream: Adding sour cream gives it a creamy texture and balances out the spices.

Make it Ahead: This dish can be made in advance. It tastes even better the next day as the flavours meld together.