Chicken Paprikash

The main dish planned for the Valentine’s Day in the South Arm Cooking Club for Seniors is a chicken dish.


The Chicken Paprikash is seasoned with paprika and accompanied with red bell pepper to coincide with the red color theme of Valentine’s Day. You can serve it over buttered egg noodles.


  • 2 tablespoons vegetable oil
  • 12 boneless, skinless chicken thighs
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced into thin slices
  • 1 cup chicken broth
  • 2 tablespoons paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/3 cup sour cream (or Greek yogurt)


Please note that the milk is not supposed to be in the picture above.

Source: this recipe is adopted from Bravo! The Best of Bridge Cookbook


Chicken-Paprikash-2Preheat the oven to 325F (300F for convection oven).

Frank did a good job in removing the skin of the chicken as the coordinator bought the chicken thigh with skin which is cheaper than the skinless ones.

In a heavy skillet, heat oil over medium high heat.

Brown the chicken.

Chicken-Paprikash-3Using a slotted spoon to transfer the chicken to a 3L casserole or baking dish.
Chicken-Paprikash-4Removing excess oil from the pan, leaving a tablespoon or two.

Add onion, red pepper and garlic to the pan and saute for 5 to 7 minutes, or until soft.

Chicken-Paprikash-7Stir in chicken broth, paprika and season with salt and pepper to taste.Bring to a boil.

Pour over chicken and cover with lid or foil.

Bake for one hour, or until juices run clear when the chicken is pierced.

Chicken-Paprikash-8Remove chicken to serving plate and cover.

In a small saucepan, combine remaining sauce from the pan where the chicken is baked in and sour cream and heat gently.

Do not let boil or sauce will separate.

Pour sauce over chicken and serve.

This Post Has 3 Comments


    whoa that looks good!!! i need to try

  2. etranger

    It really does look good. Nice caramelization (browning)! Is that the onions & peppers that got so brown?

    I think this would also be just fine with bone and skin left on. Maybe brown the skin side a bit longer in the skillet.

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