Chicken Paprikash Recipe

Name: Chicken Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 8 chicken thighs; 2 small red onions, sliced; 1 garlic clove, finely chopped; 1 tbsp sweet paprika; 1/4 tsp caraway seeds; 1 cup hot chicken stock; 1 tbsp red wine vinegar; 1 tbsp tomato paste; 1 tsp sugar; Salt and freshly ground black pepper; 9 oz (250g) cherry tomatoes; Chopped parsley, to garnish; Sour cream, to serve; Large flameproof casserole

Servings: persons

2 tbsp vegetable oil
8 chicken thighs
2 small red onions, sliced
1 garlic clove, finely chopped
1 tbsp sweet paprika
1/4 tsp caraway seeds
1 cup hot chicken stock
1 tbsp red wine vinegar
1 tbsp tomato paste
1 tsp sugar
Salt and freshly ground black pepper
9 oz (250g) cherry tomatoes
Chopped parsley, to garnish
Sour cream, to serve
Large flameproof casserole

1
.
2
Heat the oil in a large flameproof casserole over medium-high heat.
3
Add the chicken thighs, skin side down.
4
Cook about 3 minutes until the skin is golden.
5
Turn and brown the other sides, about 2 minutes.
6
Transfer to a plate.
7
Add the onions to the fat in the pan and cook, stirring often, for about 5 minutes, or until the onions are softened.
8
Add the garlic and cook about 1 minute, until fragrant.
9
Add the paprika and caraway seeds and stir for 1 minute.
10
Return the chicken to the pan.
11
Mix together the stock, vinegar, tomato paste, sugar, and salt and pepper to taste.
12
Pour over the chicken.
13
Bring to a boil, then reduce the heat to low.
14
Cover and simmer for 35 minutes, or until the chicken is tender.
15
Add the cherry tomatoes to the casserole and shake vigorously to mix them into the sauce.
16
Cover and simmer for 5 minutes.
17
Sprinkle with parsley and serve hot with sour cream on the side for each diner to help themselves.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp vegetable oil, 8 chicken thighs, 2 small red onions, sliced, 1 garlic clove, finely chopped, and more.

Yes, Chicken Paprikash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Paprikash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions