Chicken Paprikas


  • 2 tablespoons vegetable oil
  • 1 medium onion, peeled and chopped
  • 1 tablespoon Hungarian paprika
  • 12 pieces chicken (thighs, legs and breasts), about 6 pounds
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup homemade or low-sodium canned chicken stock
  • ½ cup sour cream
  • 1 tablespoon cornstarch
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1111 calories; 84 grams fat; 23 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 16 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 76 grams protein; 455 milligrams cholesterol; 822 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. Heat the oil in a very large skillet over medium-high heat. Add the onion and cook, stirring, until tender. Add the paprika.
  2. Sprinkle the chicken with 1 teaspoon salt. Place in the skillet with the onion. Add stock, reduce heat, cover and simmer for 40 minutes. Turn the chicken and simmer until tender, another 40 minutes.
  3. Put the sour cream into a bowl and stir in 1/2cup broth from the skillet. Stir mixture back into the skillet. Dissolve cornstarch in 1 tablespoon cold water. Stir the cornstarch mixture into the skillet and cook for 3 minutes. Season to taste with salt. Serve with oven rice (see recipe).

1 hour 30 minutes

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