Chicken Paprikash

Serve chicken paprikash with boiled potatoes tossed in butter, chives and parsley. Try Klondike rose potatoes or mini new red potatoes.

Yield: 4 servings.


  • 1 pound chicken thighs, sliced
  • Coarse salt and freshly cracked black pepper, to taste
  • 2 tsp. sweet paprika
  • Flour, for dredging
  • Olive oil
  • 1 large onion, sliced
  • 1 tsp. hot paprika, or to taste (optional)
  • 1 clove garlic, thinly sliced
  • 2 cups chicken stock
  • 6 canned plum tomatoes, chopped
  • ¼ cup low fat sour cream
  • ¼ cup chopped fresh flat-leaf parsley


  1. Season chicken in salt and pepper and sweet paprika. Dredge the chicken slices lightly in flour.
  2. Heat 2 tbsp. olive oil in a large skillet on medium high heat. Fry the chicken slices, in batches. Fry chicken until just golden brown, about 2 minutes per side. Remove the chicken from the pan and transfer to a plate. Repeat the process until all the chicken slices is cooked, adding more olive oil to the pan, if necessary.
  3. Using the same skillet, cook onion over medium heat until golden and caramelized, stirring frequently, about 10 minutes. Add garlic and hot paprika and cook for 1 minute or until just golden, stirring frequently. Add the chicken back to the pan. Add chicken stock and tomatoes. Bring to a boil over high heat. Reduce heat and let simmer until reduced by half, about 20 to 30 minutes.
  4. Remove from the heat and whisk in the sour cream. Sprinkle with chopped parsley and serve.