Paprikash is the Hungarian classic where chicken slowly cooks down into a sweet, red, soured-cream sauce, and this is the Hairy Bikers version of it. They actually picked it up filming in Romania, tweaked it over years, and settled on skin-on thighs braised in sweet and hot paprika, from their Chicken and Egg book.
It is easier than the deep colour suggests, because the whole thing happens in one pan over about 40 minutes. You crisp the thighs, soften onions and peppers, then let everything braise until tender before the soured cream goes in, landing around 470 kcal for 4.
Only one moment really matters, and it comes right at the end. Soured cream splits if you stir it into a boiling pan, so you drop the heat and add it gently, which is the difference between a silky sauce and a grainy one.
Hairy Bikers Paprika Chicken Recipe
Description
Flour-dusted chicken thighs fry skin-side down until crisp, then come out while sliced onions and red peppers soften with sweet and hot paprika. The chicken braises back in stock for half an hour, and soured cream is stirred through at the end for a rich, tangy sauce finished with dill or parsley.
Ingredients
Instructions
- Dust and brown: Season the flour with salt and pepper, then dust the chicken thighs and pat off any excess. Heat the butter and oil in a wide pan, then fry the thighs skin-side down first until crisp and brown on both sides.
- Soften and spice: Lift the chicken out, then add the onions and peppers and sauté gently until soft. Stir in the sweet paprika and the hot paprika if using, and cook a couple of minutes more so the spice releases.
- Braise: Pour in the stock and season, then lay the chicken back on top skin-side up. Simmer uncovered for about 30 minutes until tender, partially covering the pan if the sauce reduces too fast.
- Finish with cream: Lift the chicken out and keep it warm, then stir the soured cream in off the boil. Cook gently for a minute or two, return the chicken, scatter with dill or parsley, and serve.
FAQs
What is chicken paprikash?
It is a Hungarian dish of chicken cooked slowly in a rich, sweet paprika sauce loosened with soured cream. Paprikash simply means “with paprika”, so the spice is the main event, not a background note.
Si and Dave call theirs paprika chicken, but it is the same dish with a Romanian twist they picked up while filming there.
What does it taste like, and is it spicy?
It is warm and savoury rather than fiery, with a deep sweetness from the paprika and a soft tang from the soured cream. The heat sits fully in your hands, since the ½ teaspoon of hot paprika is optional.
Leave it out for a milder, family-friendly plate, or add a little more if you want a proper kick. If you are counting calories, their lighter diet paprika chicken drops it to 282 a portion.
What paprika should I use, and does it matter if it is old?
Sweet smoked paprika does most of the work, with the optional hot paprika adding warmth. Si and Dave give one firm warning: do not use paprika that has sat in the cupboard for ages, because it turns dull and loses its punch.
Fresh paprika is what gives the sauce both its colour and its flavour, so replace yours if it is over a year old.
What do you serve with paprika chicken?
Buttery mash, noodles, or rice are the classic partners, since they soak up that soured cream sauce. A handful of peas or a sharp green salad on the side cuts through the richness nicely.
If you like this style, their chicken stroganoff uses the same soured cream finish, while their chicken chasseur is a richer brown-then-braise dish in white wine.
Can I make it ahead, and does it freeze?
It sits happily in the fridge for three days and reheats gently, and the flavour deepens overnight as the paprika settles. Freezing needs one bit of care, because soured cream can turn grainy once frozen and thawed.
The trick is to freeze the paprika base without the cream, then stir fresh soured cream in when you reheat, the same way you would batch-cook their chicken cacciatore.
