Chicken Paprikash

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 811 calories
    • Calories 67 calories from fat
    • Fat 60 g
    • Sat Fat 20 g
    • Cholesterol 258 mg
    • Sodium 1,040 mg
    • Protein 4 g
    • Carbohydrate 14 g
    • Sugar 9 g
    • Fiber 3 g


  1. Check 1 3 1/2- to 4-pound chicken, cut into pieces
  2. Check 1 1/4teaspoons kosher salt
  3. Check 1/2teaspoon black pepper
  4. Check 1tablespoon olive oil
  5. Check 1 medium yellow onion, thinly sliced into rings
  6. Check 1 red bell pepper, thinly sliced
  7. Check 1cup low-sodium chicken broth
  8. Check 1 14.5-ounce can diced tomatoes, undrained
  9. Check 1tablespoon paprika
  10. Check 1 cucumber, thinly sliced (optional)
  11. Check 1tablespoon apple cider vinegar (optional)
  12. Check 1cup sour cream


  1. Heat oven to 400° F.
  2. Season the chicken with 3/4 teaspoon of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
  3. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.
  4. Return the chicken to the pot. Transfer to the oven. Bake until the chicken is cooked through, about 30 minutes.
  5. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among the plates and serve with a dollop of the sour cream and the cucumbers (if serving).