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Chicken paprikash recipe

Chicken paprikash recipe

36 ratings

Chicken paprikash is a classic Hungarian recipe made with onions and peppers in a creamy paprika sauce. We've suggested serving this speedy midweek meal with mashed potatoes but you could try it with pasta, rice or fresh vegetables. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 475 calories / serving


  • 3 tbsp olive oil
  • 600g chicken thigh fillets
  • 1 medium onion, peeled and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 2 tbsp paprika
  • 500ml rich chicken stock
  • 150ml pot soured cream
  • mashed potato to serve
  • handful of fresh parsley, chopped, to serve
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    36g 52%
  • Saturates

    11g 55%
  • Sugars

    8g 9%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 9.3g Protein 31.9g Fibre 4.4g


  1. Heat the oil in a large frying pan and cook the chicken for 6-7 mins on each side until crisp and golden. Remove from the pan using a slotted spoon and set aside.
  2. Add the peppers and onion to the pan and cook over a moderate heat for 2-3 mins until softened, then add the paprika and continue to cook for 2 mins more to cook the spice well. Pour in the chicken stock and bring to the boil, stirring well to get all the flavour from the base of the pan, then reduce the heat and simmer for 5 mins. 
  3. Add the sour cream and stir well, then return the chicken back to the pan and cook for further 2-3 mins until piping hot. 
  4. Serve with mashed potatoes and a sprinkle with freshly chopped parsley.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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