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Chicken Paprikash

Chicken Paprikash
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Serves 4| Hands-On Time: | Total Time:



  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).
By February, 2007

Nutritional Information

  • Per Serving
  • Calories 811Calories From Fat 67%
  • Fat 60g
  • Sat Fat 20g
  • Cholesterol 258mg
  • Sodium 1,040mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugar 9g
  • Protein 4g
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of rice
This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.