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