Name: Chicken Paprikash
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
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

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.
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.
Serve over dumplings.

Cook’s Note

Chicken Paprikash tastes even better the next day.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pierogi Mountain, Columbus, OH

Chicken Paprikash

Ingredients

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages