Chicken Paprikash

Chicken Paprikash

Chicken Paprikash

Prep Time
15 Minutes
Cook Time
55 Minutes

A bright and warming family favourite. This Hungarian dish is the perfect comfort food with a gentle paprika kick.

  • 2 tablespoons olive oil

  • 8 skin-on chicken thighs

  • Schwartz Sea Salt and Black Pepper to season

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed or ½ teaspoon garlic granules

  • 1 1/2 tablespoons Paprika

  • 1 tablespoon Smoked Paprika

  • 1/2 tablespoon Cayenne Chilli Pepper

  • 500 grams passata

  • 100 millilitres dry white wine

  • 80 grams sour cream


  • 1 Pat the chicken thighs dry and season with Schwartz Sea Salt and Black Pepper. Heat 1 tbsp of oil in a large cast iron casserole pan. Fry the chicken for 2-3 minutes on each side, or until browned. Set aside.
  • 2 In the same pan, heat 1 tbsp of oil. Add the onion and garlic and sauté for 5 minutes, until soft. Add the Paprika, Smoked Paprika and Cayenne Pepper and sauté for a further 3 minutes.
  • 3 Stir in the passata and white wine and increase the heat. Cook for 2-3 minutes to reduce the liquid a little. Transfer the chicken thighs back to the pan and simmer for 30-40 minutes, or until cooked.
  • 4 Stir through the sour cream before serving.
  • 5 Serve with rice or steamed baby potatoes and seasonal vegetables.