Chicken Paprikaš
My take on a comforting, classic Balkan stew
Paprika is a fixture in so many Balkan dishes, but this is the one where it’s the larger-than-life star of the show. It’s the Mick Jagger of spices. Do you like it smoked? Sweet? Hot? It’s all good. Throw it in your chicken paprikaš (POP-ree-kahsh). Originally a Hungarian dish, you can find variations this stew all over Eastern Europe, served over egg noodles, spätzle, or potato dumplings. If you “mess it up”, it’s still probably going to taste good. And when you nail it, chicken paprikaš is one of the most comforting, delightful meals you can have. It’s the Tom Hanks of dinners. This recipe serves 3-6, depending on how hungry you are.
You will need:
2-3 lbs of chicken
I recommend dark meat
I also recommend bone-in (because it adds more flavor), which should put you around that 3 lb. mark or even a little higher if you’re serving a crowd
Boneless also works. You can probably work on the lower end of the 2-3 lb. range
4 cloves garlic
1/2 large sweet onion (or 1 small-medium one)
2 bell peppers
I used one red and one green because I like the flavor combo
3 TB tomato paste
4 TB paprika, plus some extra to taste
Hungarian is the most traditional here, but I say use whatever type you like. The real key is to get your paprika as fresh as possible
32 oz. water or chicken broth
If you’re using boneless chicken, definitely go for the broth to add extra flavor
You may need a little more or less than 32 oz, depending on how much chicken you have and the size of the pieces
1/2c sour cream (or plain Greek yogurt if you like)
3 TB flour
Butter or a neutral tasting oil
Salt to taste
Garlic powder to taste
Fresh parsley to garnish
You will also need:
A large stock pot or dutch oven
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First Things First
Bring your chicken and sour cream out of the fridge so they can warm up to room temperature. Season your chicken with salt, garlic powder, and paprika, extra focus on the paprika. Make sure the chicken is coated on all sides—that’s why I didn’t give an exact measurement for these seasonings. You want paprika coating the chicken, with another 2-3 TB leftover to add to the base of the stew. While the chicken is sitting out in its new clothes, dice the onions and bell peppers and mince the garlic.
Time to Make the Stew
Heat your pot or dutch oven over medium to medium high heat. Add in enough butter or oil to coat the bottom of the pot. Add your chicken pieces and sear 3-4 minutes on each side. Remove the chicken pieces and set aside. If there is a lot of spice stuck to the bottom of the pot, splash in a little bit of your water or broth to deglaze.
Now in the same pot, add the onions and cook until transluscent and fragrant, which should take 2-3 minutes. Then add the bell peppers, garlic, and the rest of the paprika and cook another 1-2 minutes, stirring frequently to keep the paprika from burning. Add the tomato paste and stir until just combined. Now, add the chicken back in along with the water or broth— enough to just cover the chicken (I also tend to throw in some Vegeta at this point… if you know, you know). Give it all a good stir, and put the lid on the pot. Lower the heat to medium low and leave it to simmer for at least 30 minutes.
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Make it Creamy
When the chicken is cooked through, it’s time for the next step, and the trickiest. Grab a small mixing bowl and mix the flour and sour cream together with a fork or small whisk. Take the lid off the stew and using a big spoon or ladle, slowly add small amounts of the liquid to the sour cream mixture, stirring each time.
We’re trying to slowly warm up the sour cream and incorporate it into the stew to make it creamy and thick. That’s why we brought the sour cream to room temperature—to make this process easier. If you just dump the mixture into the pot with cold sour cream and stir, you’ll end up with little sour cream dough balls floating in your paprikaš. It’s not as appetizing as it sounds. So be patient here. The sour cream mixture will start to turn more orangey-red as you add more of the stew liquid. When the mixture is liquid-y and warm, repeat the process backward. Add small amounts of the sour cream mixture back into the paprikaš pot, stirring each time. The result will be a finished creamy, orange chicken stew.
Is chicken paprikas a specialty in your family? Tell me how you make it! Is this dish brand-new to you? Let me know how it went for you!
How to Serve
Chicken paprikaš is served over egg noodles, spätzle, or another type of dumpling (potato dumplings are popular in Serbia). If you are feeling ambitious and want to make spätzle for this dish, I have a video over on the Makans of a Chef Instagram.
You want your noodles or dumplings on the bottom of the plate, with a piece of chicken on top. Drizzle a ladle or two (or however many you want) of the stew liquid over the chicken. Top with a bit of fresh parsley if you like. Enjoy!
I was just looking for a recipe for this, going to try it this week!
The ultimate comfort food!