Tuesday, October 13, 2009

Chicken paprikash


Chicken paprikash, this way.

1 chicken, cut up. Reserve breasts and use the next day. Freeze back and breastbone for stock for Another time. Or just be sensible and buy your favourite chicken bits.

1 large onion, thinly sliced
4 cloves of garlic, squashed and chopped
2 tomatoes, quartered
3 carrots, scraped and cut into rough lengths
2 potatoes, peeled and cut up
1 Tablepoon paprika
2 Teaspoons sumac (or half a lemon's juice)
2 bay leaves
3 long sprigs or 2 teaspoons dried summer savoury
3 sprigs thyme
3 teaspoons hot red pepper flakes
salt and pepper
Sour cream or Greek yoghurt

In a deep pot with lid, saute onions till translucent. Add paprika, stir and toast lightly. Add chicken, garlic, carrot, herbs and spices and cover with water. Bring to a simmer and cook till chicken is falling-apart tender. About one and half hours. Another school of thought says to cook till just done. But I pass that point and then some. Yet another version could be cooked in the oven: more browning and caramelization that way. Add potatoes about half an hour before it is ready. I take the lid off half way to reduce a little. Taste every now and then for seasoning.

Serve with buttered rice and sour cream or yoghurt. Or just as is.


  1. I Love chicken Paprikash..it looks so good with those tomatoes....

    I have got to make this before October slips away......

  2. Hot as Hell today and suddenly, I have a glorious memory of eating this in London, snow-bound in a grotty cafe.(Will post about it and, being lazy, will link to your recipe!)

  3. I will surprise my husband with this some dinner this week. Thanks for the recipe! It looks just right for a cold October night.

  4. Yum, this is my favorite kind of meal on a cold fall night.

  5. Snow on the deck this morning and chicken paprikash for dinner tonight. Paprika has never been one of my go-to spices, but that may change. The flavors were complex and delicious. Thanks for the recipe.

  6. Delicious. It is quite chilly here today. The chicken paprika would go down a treat. x


Comments on posts older than 48 hours are moderated (for spam control) . Yours will be seen! Unless you are a troll. Serial trollers are banned.