Recipe courtesy of Pierogi Mountain

Chicken Paprikash

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

1 pound carrots, roughly chopped

1/3 cup sweet paprika 

1/4 cup chicken bouillon 

4 tablespoons (1/2 stick) butter 

1/4 cup smoked paprika 

1 tablespoon garlic powder 

1 tablespoon onion powder 

5 bay leaves 

4 stalks celery, roughly chopped

Kosher salt and freshly ground black pepper

1 1/2 pounds boneless, skinless chicken thighs 

1/4 cup browning liquid 

1 pound sour cream 

1 1/2 cups flour, thinned with 3 cups water to make a slurry

Dumplings, for serving

Directions

  1. Combine the carrots, sweet paprika, bouillon, butter, smoked paprika, garlic powder, onion powder, bay leaves, celery, 1 1/2 tablespoons salt and 1 tablespoon pepper in a medium stockpot. Heat over medium heat, stirring, until the butter is melted and the vegetables are beginning to sweat, 2 to 3 minutes. Add the chicken, browning liquid and 2 1/2 quarts water. Bring to a boil, then reduce the heat to low and simmer until the chicken is falling apart, about 1 hour.
  2. Pick out the bay leaves, then stir the pot, to break up the chicken. Add the sour cream and stir thoroughly. Slowly add the flour slurry, stirring constantly, until the raw flour taste is gone and the stew has thickened, about 5 minutes.
  3. Serve over dumplings.

Cook’s Note

Chicken Paprikash tastes even better the next day.

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