Chicken Paprikash (Paprika Chicken)
Here’s my updated recipe for Chicken Paprikash, which is warm and comforting for fall and this quick dinner is a great low-carb meal. Use Chicken Recipes to find more recipes like this one!
I’ve been updating photos on my oldest posts for over five years now, and there’s something so satisfying about taking a favorite recipe that was hidden away in the archives and showing it off so current readers will want to try it. Sometimes I decide I can improve the recipe as well, and with this favorite recipe for Chicken Paprikash I realized that now I’d prefer the recipe with less meat and more of the roasted red peppers that make this dish so flavorful.
Of course Chicken Paprikash is a traditional Hungarian dish that usually includes a roux made of flour and chicken fat or butter, but if you like chicken, onions, roasted red peppers, paprika, and sour cream, I bet you’ll like my diet-friendly version just as well.
One thing I do want to emphasize is the importance of using real Hungarian paprika for this recipe. You can find it sold in nearly every U.S. grocery store, usually sold in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika and Szeged Hot Paprika, but any brand of Hungarian paprika will be better than the stuff your mother used to sprinkle on deviled eggs! And I am NOT claiming this is authentic Hungarian Chicken Paprikash, so if it’s not the way your Hungarian grandmother used to make it, go ahead and make her version if you’d like!
(Chicken Paprikash was updated with better photos, a better recipe, and step-by-step instructions October 2013.)
Start by simmering a can of chicken stock (or 1 1/2 cups homemade chicken stock) until it’s reduced to 3/4 cup. Of course homemade stock is always better, but reducing the canned stock makes it more flavorful. (I’m assuming you don’t need a photo of that!) Drain a can of tomatoes so you have just the tomatoes and no juice. (You can save the juice and freeze for another use.) Cut up a large onion into pieces that are fairly large. Drain a 12 ounce jar of roasted red peppers and cut into pieces 1 – 2 inches square.
Trim two large chicken breasts to remove most of the visible fat, and then pound with a meat mallet (or something heavy) until the breasts are and just over an inch thick. Cut the pounded chicken into cubes about 1 1/4 inch square. When all the ingredients are ready, season the chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
Heat a couple of teaspoons of olive oil and cook over medium-high heat until chicken is well browned, about 5-7 minutes. Remove the chicken to a plate. Add a little more oil and brown the onions. Then add the rest of the sweet paprika, the hot paprika, and the ground caraway seed (if using) and cook about 1 minute. Add the drained tomatoes and roasted red peppers and cook about 2 minutes. Add the reduced stock and cook 2-3 minutes.
Then add the chicken pieces and any juice that’s drained out on the plate, turn heat to LOW, and simmer a couple of minutes (until the chicken is hot.) Turn off the heat and let the dish sit for a minute or two (to be sure it’s not so hot that the sour cream will curdle) and then gently stir in sour cream. Season with a little more ground pepper if desired and serve immediately. This is good over rice or noodles, but I enjoyed it served plain as a stew.
Make it a Low-Carb Meal:
I’d love this with a simple side dish like Roasted Broccoli with Garlic for a low-carb meal.
More Recipes with Hungarian Paprika:
Hungarian Pot Roast with Sour Cream and Paprika Gravy ~ Kalyn’s Kitchen
Hungarian Beef Paprika Stew ~ The Shiksa in the Kitchen
Al’s Famous Hungarian Cucumber Salad ~ Kalyn’s Kitchen
Mushrooms Paprika ~ Lisa’s Kitchen
Pork with Paprika, Mushrooms, and Sour Cream ~ Kalyn’s Kitchen
Chicken Paprikash (Paprika Chicken)
Chicken Paprikash is warm and comforting for a fall meal.
- 1 can (14.5 oz.) chicken broth, simmered to reduce to 3/4 cup (or start with 1 1/2 cups homemade chicken stock)
- 1 can (14.5 oz.) diced tomatoes, drained until fairly dry
- 1 large onion, chopped in fairly big pieces
- 1 jar (12 oz.) roasted red peppers, drained well and cut into pieces about 1 – 2 inches square)
- 2 large boneless, skinless chicken breasts, pounded to an even thickness and cut into cubes about 1 1/4 inches
- 1 tsp. + 1 T sweet paprika (I use Szeged Sweet Paprika)
- salt and fresh-ground black pepper (to taste, for seasoning chicken before browning)
- 2 tsp. + 1 tsp. olive oil (or slightly more if you don’t use a non-stick pan)
- 1 tsp. hot paprika, sometimes called sharp paprika (I use Szeged Hot Paprika)
- 1/2 tsp. ground Caraway seed (optional)
- 3/4 cup reduced-fat sour cream (more or less to taste)
- Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.
- Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you’d like.)
- Drain the roasted red peppers into another colander.
- Cut onions into fairly large pieces, at least an inch square.
- Cut drained red peppers into pieces about 1 1/2 inches square.
- Trim the chicken breasts until all the visible fat is gone. (I save the scraps to make homemade chicken stock).
- Pound chicken with a meat mallet or something heavy until they’re an even thickness, about an inch thick.
- Cut chicken into large cubes (about 1 1/4 inches square).
- Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.
- Heat 2 tsp. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5-7 minutes.
- Remove chicken to a plate.
- Add the other tsp. of olive oil and the onions and cook until unions are browned, about 4 minutes.
- Add the 1 T sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.
- Add the tomatoes and peppers and cook about 2 minutes.
- Add the reduced chicken stock and cook 2-3 minutes (until the stock is bubbling hot.)
- Then add the browned chicken cubes and any juice that’s accumulated on the plate), turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.
- Turn off the heat and let the mixture sit for a minute or two. (This is VERY IMPORTANT so it’s not so hot that the sour cream will curdle. The mixture should have completely stopped simmering when you add the sour cream.)
- Add the sour cream and stir gently to combine.
- Serve hot.
- This is great with rice or noodles to soak up the juice, but I also like it just served in a bowl like a stew.
- I wouldn’t recommend freezing for this recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don’t let it boil.)
This recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served alone as a stew, Chicken Paprikash is a great dish for all phases of the South Beach Diet and most other low-carb eating plans. For phase two or three, serve over a small amount of whole wheat noodles, or brown rice.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.