Simple Chicken Paprikash
Tender chicken legs simmered slowly in a rich, creamy paprika sauce with sweet onions and bell peppers. This classic Hungarian comfort dish comes together in one pot and fills the kitchen with a deep, smoky-sweet aroma. Serve over egg noodles or with crusty bread to soak up every bit of the velvety sauce.
For 4 servings
- prep
Season the chicken.
1.Pat the chicken legs dry with paper towels.2.Season all pieces evenly with half the salt and the black pepper.TIPDry chicken skin browns better and prevents sticking. - fry · ~10 min
Brown the chicken on all sides.
1.Melt the lard in a Dutch oven over medium-high heat.2.Working in batches, place chicken skin-side down and sear until golden brown, about 4 minutes per side.3.Transfer browned chicken to a plate and set aside.TIPDon't crowd the pot — steam will prevent a good sear. - saute · ~10 min
Cook the onions and peppers.
1.Lower heat to medium. Add diced onions to the pot with a pinch of salt.2.Cook, stirring often, until onions soften and turn translucent, 5-6 minutes.3.Add sliced bell pepper and cook 3 minutes more until beginning to soften.4.Add minced garlic and stir for 30 seconds until fragrant.TIPScrape up the browned bits from the bottom of the pot — they carry deep flavor. - saute · ~2 min
Add the paprika and tomatoes.
1.Remove the pot from the heat briefly so the paprika doesn't scorch.2.Add the Hungarian sweet paprika and stir vigorously into the onion-pepper mixture.3.Return to medium heat, add diced tomatoes, and cook for 2 minutes, stirring constantly.TIPPaprika burns easily and turns bitter. Always pull the pot off the flame before adding it. - simmer · ~40 min
Simmer the chicken in the sauce.
1.Pour in the water and stir to combine, bringing the mixture to a gentle bubble.2.Return the browned chicken pieces to the pot, nestling them into the sauce.3.Cover with a lid, reduce heat to low, and simmer gently for 40 minutes. Turn the chicken once halfway through.TIPThe sauce should barely ripple — aggressive boiling will make the chicken tough. - prep · ~2 min
Temper the sour cream.
1.In a small bowl, whisk together the sour cream and flour until smooth.2.Ladle about half a cup of hot cooking liquid from the pot into the sour cream mixture.3.Whisk immediately to combine and warm the sour cream.TIPWarming the sour cream prevents curdling when it hits the hot sauce. - simmer · ~4 min
Finish the sauce with sour cream.
1.Remove the pot from the heat.2.Slowly pour the tempered sour cream mixture into the pot, stirring gently in one direction.3.Return the pot to low heat and warm through for 3-4 minutes. Do not let it boil.4.Taste and adjust with the remaining salt if needed.TIPNever boil after adding sour cream — it will split and turn grainy. - serve
Serve the paprikash hot.
Ladle generous portions into shallow bowls. Spoon plenty of the velvety paprika sauce over each serving. This dish is traditionally served over nokedli, egg noodles, or with crusty bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken legs very dry before seasoning to ensure a deep golden sear.
- 2Always pull the pot off the heat before adding paprika to prevent scorching and bitterness.
- 3Simmer the sauce at the barest bubble—aggressive boiling will toughen the chicken.
- 4Temper the sour cream by whisking in a ladle of hot sauce before adding it to the pot; this prevents curdling.
- 5Do not let the sauce boil after adding the sour cream, or it will split and become grainy.
- 6For better flavor, scrape up the browned bits from the bottom of the pot when cooking the onions.
- 7Leftover paprikash tastes even better the next day; reheat gently on low without boiling.
Adapt it for your goals.
Low-oil
Replace lard with a neutral cooking spray or 1 tablespoon of oil. Sear the chicken skin-side down first to render its own fat, then proceed with the recipe. Reduces saturated fat while keeping deep flavor.
high proteinHigh-protein
Swap chicken legs for boneless, skinless chicken thighs and reduce simmer time to 25 minutes. Increase the protein-to-fat ratio while keeping the dish tender and saucy.
veganVegan
Replace chicken with 400g of firm tofu (pressed and cubed) and use vegan sour cream. Brown tofu in oil, then simmer in the paprika sauce for 15 minutes. A plant-based take true to the dish's spirit.
gluten freeGluten-free
Use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water instead of all-purpose flour to thicken the sour cream. Serve over rice or gluten-free egg noodles.
Why this is on our healthy list.
Rich in Protein
Chicken legs provide high-quality protein essential for muscle repair and overall body function.
Vitamin A from Paprika
Hungarian sweet paprika is a concentrated source of vitamin A, which supports vision and immune health.
Antioxidants from Tomatoes
Diced tomatoes contribute lycopene, an antioxidant linked to reduced inflammation and heart health.
Probiotics from Sour Cream
Full-fat sour cream contains live cultures that can aid digestion and gut health.
Frequently asked questions
Yes, but reduce simmer time to 20 minutes and check for doneness early—breasts dry out quickly compared to legs.
