Everyday Kitchen

German/Central European · Dinner

Chicken Paprikash

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Paprikash is a German/Central European dish. Temper sour cream with broth to reduce splitting.

Prep
20 min
Cook
50 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
German/Central European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Paprikash. The photograph includes spaetzle not included in this draft.
The photograph includes spaetzle not included in this draft. Representative photograph of Chicken Paprikash. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 8 min

  1. Brown chicken in oil from 30 ml neutral oil, 900 g chicken thighs, 250 g onion, chopped, 25 g sweet paprika, 15 g garlic; remove and soften onions 8 minutes. Off heat add paprika and garlic.

Stew · About 30 min

  1. Add 400 ml chicken stock, 200 g tomatoes, chopped, ¾ tsp salt and chicken; simmer covered 30 minutes to 74°C / 165°F.

    Check: The food must be hot through at 74°C / 165°F.

Finish · About 5 min

  1. Whisk 200 g sour cream, 20 g plain flour, 50 ml cold water smooth, temper with hot broth and stir into pot. Simmer gently 5 minutes without boiling hard.

Tips

  • Temper sour cream with broth to reduce splitting.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use full-fat yogurt instead of sour cream.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Paprikash one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Paprikash?

Temper sour cream with broth to reduce splitting.

What can I substitute in Chicken Paprikash?

Use full-fat yogurt instead of sour cream.

Can I prepare Chicken Paprikash ahead?

Prepare the measured ingredients for Chicken Paprikash one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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