Easy Chicken Paprikash

Ingredients

• 1 large knobunsalted butter
• 1 largebrown onion
• al gustosea salt
• 1 large clovegarlic
• 1 tbspsweet smoked paprika
• 1 generous pinchcayenne pepper
• 1 tbsptomato purée
• 4skinless, boneless chicken thighs
• 150 ml (⅔ cup)chicken stock
• al gustofreshly ground black pepper
• 2 tbspdouble cream
• 50 g (1¾ oz)cocktail gherkins
• to servebrown rice
• to servesour cream
• 1 small handful, freshly choppedparsley

Instructions

1. 1

   Soften the onion

   Melt the butter in a large saucepan over medium-high heat. Peel and thinly slice the onion into half-moons, then fry it with a generous pinch of salt for 8–10 minutes, until soft and just beginning to brown.

2. 2

   Toast the spices

   Peel and crush the garlic, add it to the onion and cook for 1 minute until fragrant. Stir in the paprika and cayenne and cook for another minute, then add the tomato purée and cook for a final minute, until it turns brick red.

3. 3

   Coat the chicken

   Cut the chicken thighs into bite-sized chunks and stir them into the onion mixture. Cook until coated in the paprika mixture, scraping the dried spices from the bottom of the pan as you stir.

4. 4

   Simmer the chicken

   Stir in the stock, a little more salt and some black pepper. Raise the heat to bring the mixture to the boil, then reduce to low and simmer uncovered for 15 minutes, until the chicken is cooked through.

5. 5

   Finish and serve

   Meanwhile, prepare the rice and halve the cocktail gherkins lengthways. Take the paprikash off the heat and stir in the double cream and gherkins. Season to taste, then serve over the rice with parsley and a dollop of sour cream on the side.

What is chicken paprikash?

Chicken paprikash is a Hungarian stew named for the paprika that gives it its characteristic colour and flavour. It is often served with a starch to catch the sauce, and sour cream is a familiar creamy, tangy finish.

This quick version builds flavour by softening onion and toasting paprika with tomato purée before adding chicken and stock. Cocktail gherkins stirred in at the end bring a sharp, crunchy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 48g protein, 75g carbs, 45g fat.

The chicken provides most of the protein, while the rice supplies much of the carbohydrate. Butter, cream and sour cream contribute much of the fat; serve with a generous amount of rice and a modest dollop of sour cream, or add a green vegetable alongside to round out the plate.

Build the flavour base

Onion: give it the full 8–10 minutes to soften and start browning; this lays a sweet, savoury foundation for the sauce.

Paprika and cayenne: cook them briefly with the garlic to release their aroma, but keep stirring so the spices do not catch on the pan.

Tomato purée: a minute of cooking takes away its raw taste and deepens its colour before the liquid goes in.

Keep the chicken tender

Even chunks: cut the thighs to a similar bite-sized shape so they cook at roughly the same pace.

Gentle simmer: once the stock boils, lower the heat and leave the pan uncovered for 15 minutes. A steady, gentle simmer cooks the chicken without rapidly reducing the sauce.

Finish with cream and gherkins

Off the heat: stir in the double cream after taking the pan off the hob. This keeps the finish smooth rather than letting the cream boil in the sauce.

Gherkins: halve them lengthways and fold them in at the end to retain their tang and a little bite. Taste the sauce before adding more salt, as the stock and gherkins may already be seasoned.

Choose the rice and sides

Brown rice: start preparing it while the chicken simmers, following the packet timing so it is ready alongside the sauce. Spoon the paprikash over the rice to serve.

Sour cream and parsley: add the sour cream at the table for a cool, tangy contrast, and finish with chopped parsley for a fresh note.

Make the timing work

The onion needs the longest hands-on stretch, so slice it before heating the butter if you want to keep the cooking moving. While the chicken simmers, prepare the rice and halve the gherkins.

Check that the chicken is cooked through before adding the cream and gherkins. The method gives a 15-minute simmer, but the size of the chunks and the strength of the simmer can affect how quickly they cook.

Recipe notes & tips

• Slice the onion thinly so it softens evenly during its 8–10 minutes in the pan.
• Stir the paprika and cayenne constantly as they toast to stop them catching.
• Scrape the base of the pan as you add the chicken to lift any spice mixture that has stuck.
• Keep the chicken at a gentle simmer once the stock has come to the boil.
• Add the cream off the heat for a smooth finish.
• Taste the sauce before serving, then adjust the seasoning.

Variations

• Milder sauce: leave out the cayenne for less heat.
• Fresh paprika: use sweet paprika instead of sweet smoked paprika for a less smoky flavour.
• Extra tang: add a few more cocktail gherkins, folding them in just before serving.
• Rice alternative: serve the paprikash with another cooked grain in place of brown rice.
• Herb finish: use a little extra parsley for a fresher, more pronounced garnish.

Common mistakes to avoid

• Rushing the onion: it may stay firm and pale; cook it for the full 8–10 minutes until soft and just starting to brown.
• Scorching the spices: paprika can catch quickly; stir constantly and cook it for only 1 minute.
• Leaving spices on the pan: scrape the bottom as you stir in the chicken so the dried mixture is worked into the sauce.
• Boiling hard: a vigorous simmer can reduce the liquid too quickly; lower the heat after bringing it to the boil.
• Adding cream over high heat: it can lose its smooth finish; remove the pan from the heat first.
• Overcooking the gherkins: adding them too early can soften them; stir them in at the end.

How to store

Refrigerate leftover paprikash in a covered container for up to 3 days, separate from the rice if possible. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the sauce has thickened; add fresh sour cream when serving.

Frequently asked questions