Best 5 Braised Paprika Chicken Recipes

Indulge in the vibrant flavors of Hungarian cuisine with our delectable Braised Paprika Chicken recipe. This classic dish, also known as Paprikás Csirke, is a symphony of tender chicken, sweet paprika, and rich tomato sauce. Get ready to tantalize your taste buds with this hearty and comforting meal.

Our Braised Paprika Chicken recipe features juicy chicken pieces slowly braised in a savory paprika-infused sauce. The chicken absorbs the vibrant flavors of the paprika, garlic, and onions, resulting in a tender and succulent dish. The addition of ripe tomatoes and bell peppers adds a delightful sweetness and texture, creating a harmonious balance of flavors.

Accompanying the Braised Paprika Chicken is a selection of complementary recipes to elevate your culinary experience. Discover the secrets of preparing fluffy Hungarian Noodles (Csipetke) from scratch, the perfect accompaniment to soak up the delicious sauce. For a refreshing side, try our Cucumber Salad with Dill, a crisp and tangy salad that adds a burst of freshness to the meal.

Last but not least, indulge in the rich and creamy flavors of our Hungarian Sour Cream Sauce. This versatile sauce, made with sour cream, egg yolks, and a touch of lemon juice, adds a velvety smoothness to the Braised Paprika Chicken. Serve it on the side or drizzle it over the chicken for an extra layer of richness.

With our Braised Paprika Chicken recipe and its accompanying dishes, you'll embark on a culinary journey through the heart of Hungary. Prepare to delight your palate with these authentic and flavorful recipes that showcase the best of Hungarian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

PAPRIKA CHICKEN

Paprika Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour, plus 2 tablespoons
2 tablespoons dried marjoram
3 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 3- to 4-pound chicken, cut into 8 pieces
3 large onions, chopped (about 4 cups)
1 tablespoon sugar
4 cloves garlic, thinly sliced
2 red bell peppers, diced (about 2 cups)
One 4.56-ounce tube tomato paste (about 1/2 cup)
2 cups chicken broth
1 teaspoon crushed red pepper flakes
2 cups sour cream
1/2 cup chopped fresh dill

Steps:

Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
Pour the sauce over the chicken and sprinkle generously with dill.

CHEF JOHN'S CHICKEN PAPRIKASH

Chef John's Chicken Paprikash image

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15

Ingredients

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Steps:

Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN

Sheet-Pan Paprika Chicken With Tomatoes and Parmesan image

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hot paprika (pimentón)
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors), halved
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

BRAISED TO BE PRAISED PAPRIKA CHICKEN

Braised to Be Praised Paprika Chicken image

Make and share this Braised to Be Praised Paprika Chicken recipe from Food.com.

Provided by David04

Categories Whole Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs chicken, whole, cut in pieces with skin removed, trimmed
1/4 teaspoon salt, divided
1/2 teaspoon ground pepper
2 tablespoons extra virgin olive oil
3 diced onions
1 pinch Smucker's No Sugar Added Orange Spread, splenda
1 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 tablespoons tomato paste
2 tablespoons paprika
1 teaspoon crushed red pepper flakes
1 teaspoon dried marjoram
1 cup reduced-sodium chicken broth
1/2 cup fat free sour cream
1 tablespoon all-purpose flour

Steps:

Use a paper towel to pat the chicken pieces dry.
Season with pepper.
Heat oil in a large heavy pan over medium heat. Add onions sprinkled with Splenda.
Cook, stirring frequently, until the onions are caramelized, about 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper.
Add the chicken and stir it into the mixture. Sprinkle with marjoram and add broth. Season to taste with on salt.
Cover and simmer over medium-low heat for 50 minutes, until the chicken is tender.
Whisk sour cream, flour and 1/4 teaspoon salt in a small bowl until smooth.
Remove chicken to a plate.
Stir the sour cream mixture into the sauce.
Simmer and cook, stirring, until the sauce thickens.
Reduce heat to low, add the chicken back to the sauce about 1 minute in order to reheat the chicken.
Serve with rice, mashed potatoes or your favorite sides.

Nutrition Facts : Calories 411.1, Fat 26.3, SaturatedFat 6.9, Cholesterol 105.4, Sodium 266.8, Carbohydrate 14.8, Fiber 2.7, Sugar 6.2, Protein 29.1

CHICKEN PAPRIKASH

Chicken Paprikash image

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn't terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It's a dish that pairs beautifully with butter-slicked egg noodles.

Provided by Sam Sifton

Time 1h

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream

Steps:

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 36 grams, Carbohydrate 68 grams, Fat 62 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1139 milligrams, Sugar 6 grams, TransFat 1 gram

Tips:

Use the right chicken: For best results, use a whole chicken cut into 8 pieces. This will ensure that the chicken is evenly cooked and moist.
Brown the chicken well: Browning the chicken adds flavor and helps to keep it moist. Be sure to brown the chicken in batches so that it doesn't overcrowd the pan.
Use a good quality paprika: Paprika is the key ingredient in this dish, so it's important to use a good quality one. Look for a paprika that is deep red in color and has a slightly smoky flavor.
Don't skimp on the vegetables: The vegetables in this dish add flavor and nutrition. Be sure to use a variety of vegetables, such as onions, carrots, celery, and bell peppers.
Simmer the chicken slowly: Simmering the chicken slowly allows the flavors to develop and the chicken to become fall-off-the-bone tender. Be sure to maintain a low simmer so that the chicken doesn't overcook.
Serve over rice or noodles: Braised paprika chicken is traditionally served over rice or noodles. This helps to soak up the delicious sauce.

Conclusion:

Braised paprika chicken is a classic Hungarian dish that is easy to make and packed with flavor. By following these tips, you can make sure that your braised paprika chicken turns out perfectly every time. Serve it over rice or noodles for a hearty and satisfying meal.