Paprika Chicken - Natures Fare

Paprika Chicken

March 2018 - Lunch & Dinner

Paprika Chicken

I always thought paprika was a boring spice until I was introduced to this dish, stemming from eastern Europe. Now it’s a regular in my kitchen. ~ Chef Nick Johnston


  1. Heat oil in wide sauté pan. Add onions and reduce heat to medium. Cook for 15–20 minutes until dark brown.
  2. Add chicken and sear on both sides.
  3. Add peppers, garlic, and paprika. Mix well and cook until garlic has softened.
  4. Add the chicken stock, bay leaves, and tomato paste and bring to a boil.
  5. Reduce heat and cover. Simmer for about 30 minutes (until chicken is cooked through). Stir every few minutes.
  6. Remove lid and stir in sour cream (this will give it a creamy texture).
  7. Add parsley, tamari, and season with salt and pepper to taste.
  8. Remove bay leaves and discard.
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