Paprika Chicken Recipe

Ingredients

• 4 pieces Chicken Drumsticks (skin-on, bone-in)
• 4 pieces Chicken Thighs (bone-in, skin-on; trimmed excess fat and skin, cut in half)
• 1 piece Red Bell Pepper (sliced into strips)
• 1 piece Yellow Bell Pepper (sliced into strips)
• 1 piece Yellow Onion (peeled and sliced)
• 4 cloves Garlic Cloves (minced to make about 1 tablespoon)
• 2 tsp Sweet Hungarian Paprika (smoked variety optional)
• 0.5 tsp Smoked Paprika (adds smoky depth)
• 1 tsp Regular Paprika (store‑bought version)
• 1 tsp Dried Oregano (crushed)
• 0.5 tsp Dried Thyme (can use fresh (1 tsp))
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.125 tsp Red Pepper Flakes (pinch, optional heat)
• 1 tsp Red Wine Vinegar (adds acidity)
• 0.5 tsp Sugar (balances acidity)
• 1 tsp Chicken Bouillon (dissolved in water; can use stock)
• 2 cup Water (for sauce)
• 2 tbsp Avocado Oil (high smoke point; any neutral oil works)
• 0.5 cup Sour Cream (full‑fat, for finishing)
• 2 tbsp Fresh Parsley (chopped, garnish)

Instructions

1. Prepare Ingredients

   Peel and slice the onion, mince the garlic cloves to make about 1 tablespoon, slice the red and yellow bell peppers into strips. Trim excess fat and skin from the chicken thighs, cut each thigh in half, keep drumsticks whole. Season all chicken pieces generously with salt and black pepper.

   Time: PT10M

2. Sear Chicken

   Heat 2 tbsp avocado oil in the large skillet over medium‑high heat. Add the chicken pieces skin‑side down and sear until browned on all sides, about 5 minutes total. Remove the chicken and set aside.

   Time: PT8M

   Temperature: Medium-High

3. Sweat Aromatics

   In the same pan, add the sliced onion and cook, stirring occasionally, until translucent (≈4 minutes). Add the minced garlic and cook another minute until fragrant.

   Time: PT5M

   Temperature: Medium

4. Add Peppers and Paprika

   Add the sliced bell peppers and stir for 2 minutes. Sprinkle the sweet Hungarian paprika, smoked paprika, regular paprika, dried oregano, dried thyme, and red pepper flakes over the vegetables. Stir quickly for 1 minute to toast the spices without burning.

   Time: PT4M

   Temperature: Medium

5. Deglaze and Simmer

   Return the seared chicken to the pan. Pour in 2 cups water, add 1 tsp chicken bouillon, 1 tsp red wine vinegar, and ½ tsp sugar. Bring to a boil, then reduce heat to medium, partially cover, and simmer until the chicken is cooked through (internal temp 165 °F), about 15 minutes.

   Time: PT20M

   Temperature: Medium

6. Season to Taste

   Taste the sauce and adjust seasoning with a pinch of salt, extra black pepper, or more red pepper flakes if desired.

   Time: PT2M

7. Temper Sour Cream

   In a small bowl, whisk the ½ cup sour cream with a ladle of the hot sauce from the pan to temper it. Slowly stir the tempered sour cream back into the skillet.

   Time: PT3M

   Temperature: Medium

8. Finish and Serve

   Allow the sauce to bubble gently for 5 minutes to thicken. Sprinkle chopped fresh parsley over the top and serve family‑style with the pan juices. Pair with rice, pasta, or traditional Hungarian dumplings.

   Time: PT5M

   Temperature: Low

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Drumsticks: Chicken Thighs
• Instead of Chicken Thighs: Chicken Drumsticks
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Yellow Bell Pepper: Red Bell Pepper
• Instead of Yellow Onion: White Onion
• Instead of Garlic Cloves: Garlic paste
• Instead of Sweet Hungarian Paprika: Regular sweet paprika
• Instead of Smoked Paprika: Regular paprika
• Instead of Regular Paprika: Sweet Hungarian paprika
• Instead of Dried Oregano: Fresh oregano (1 tsp)
• Instead of Dried Thyme: Fresh thyme
• Instead of Black Pepper: White pepper
• Instead of Red Pepper Flakes: Cayenne pepper (a pinch)
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Sugar: Honey (0.25 tsp)
• Instead of Chicken Bouillon: Homemade chicken stock
• Instead of Water: Chicken broth
• Instead of Avocado Oil: Vegetable oil, Canola oil
• Instead of Sour Cream: Greek yogurt (same amount)
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Large Skillet or Dutch Oven
• Wooden Spoon or Spatula
• Small Bowl
• Ladle (optional)
• Tongs

Critical Steps — Do Not Skip

• Season chicken thoroughly with salt and pepper before searing.
• Sear the chicken until browned on all sides to develop flavor.
• Toast the paprika quickly; overcooking makes it bitter.
• Temper the sour cream before adding to prevent curdling.
• Simmer until chicken reaches an internal temperature of 165 °F.

Chef Tips from the Video

• Use authentic sweet Hungarian paprika for the deepest flavor.
• Deglaze the pan with a splash of water before adding the broth to capture all browned bits.
• Finish with fresh parsley for a bright contrast to the rich sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and stir in fresh sour cream if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop onions, garlic, and peppers a day ahead and store in the fridge.
• Cook the chicken without sour cream; add the sour cream just before serving.
• Measure all spices in advance and keep them in a small bowl for quick addition.

Frequently Asked Questions