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Chasity's Chicken Paprikash

This is a dish that finally lets paprika take center stage. Recipe by Chasity Marini, General Manager at our Evanston shop.

Yield: 4-5 servings
Collections: Chicken Main Dish

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Chasity's Chicken Paprikash Recipe

  • 2 ounces butter, unsalted
  • 1 medium onion, fine dice
  • 3.5 lbs chicken thighs, bone in and skin on
  • 1 large tomato, peeled, seeded and chopped, or 1 (14.5-ounce) undrained can chopped tomatoes
  • 1 clove garlic, minced
  • 1 heaping tablespoon Hungarian paprika
  • to taste salt
  • to taste black pepper
  • 3/4 cup water
  • 1 cup sour cream
  • 2 tablespoons all purpose flour
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Preparation Instructions

Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over low heat until translucent.

Add chicken pieces and brown lightly on both sides. Add tomato, garlic, and sweet or hot paprika.

Season to taste with salt and pepper and stir in water. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender.

Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.

In a small bowl, whisk together sour cream with flour. Temper the sour cream mixture with some of the pan juices. Return tempered sour cream mixture to pan and simmer until juices are thickened. Return chicken to pan to rewarm.

Portion into heated bowls or plates, and serve with nokedli, which are similar to German spaetzle, or another type of noodle, or rice.

Yield: 4-5 servings

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Authentic Paprikash!


Certainly not the Czech version. I'm grew up on chicken paprikash and it never had tomatoes. Chicken has to simmer for hours. Paprika gives it it's color. Need a little lemon. All the restaurants where I 've orderd stick to the old world recipes. This may be good but not authenic enough for my region. And please, homemade dumplings 😃. Not dissing.....I'm sure this version is very good.