Recipe of the Week
Recipe of the Week
Every week, we feature a new recipe to all the visitors to spark your creativity and bring something fresh to your table.
Every week, we feature a new recipe to all the visitors to spark your creativity and bring something fresh to your table.
Every week, we feature a new recipe to all the visitors to spark your creativity and bring something fresh to your table.
Chicken Paprikash
Chicken Paprikash
A cozy Hungarian classic with a modern twist.
Tender chicken simmered in a rich, smoky paprika sauce, balanced with sweet peppers and a touch of cream.
Simple to make, perfect for slow evenings or easy weekend dinners.
A cozy Hungarian classic with a modern twist.
Tender chicken simmered in a rich, smoky paprika sauce, balanced with sweet peppers and a touch of cream. Simple to make, perfect for slow evenings or easy weekend dinners.
A cozy Hungarian classic with a modern twist.
Tender chicken simmered in a rich, smoky paprika sauce, balanced with sweet peppers and a touch of cream. Simple to make, perfect for slow evenings or easy weekend dinners.
Ingredients
Ingredients
• 2 boneless, skinless chicken thighs (or breasts if preferred)
1 tbsp olive oil or butter
1 medium onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tbsp Hungarian sweet paprika
½ tsp smoked paprika (optional, adds a gentle smoky depth)
1 tbsp plain flour
200 ml chicken stock or broth
100 ml sour cream or crème fraîche
Salt & Peper
Fresh parsley, chopped
• 2 boneless, skinless chicken thighs (or breasts if preferred)
1 tbsp olive oil or butter
1 medium onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tbsp Hungarian sweet paprika
½ tsp smoked paprika (optional, adds a gentle smoky depth)
1 tbsp plain flour
200 ml chicken stock or broth
100 ml sour cream or crème fraîche
Salt & Peper
Fresh parsley, chopped
This recipe is designed for 2 servings.
If you’re cooking for more (or less) simply adjust the ingredient quantities accordingly, the method stays exactly the same.
This recipe is designed for 2 servings.
If you’re cooking for more (or less) simply adjust the ingredient quantities accordingly, the method stays exactly the same.
Instructions
Instructions
Step 1 — Prepare and sear the chicken
Pat the chicken dry and season both sides with salt and pepper.
Heat olive oil or butter in a medium pan over medium heat.
Add the chicken and sear for 3–4 minutes per side, until lightly golden.
Remove and set aside - it’ll finish cooking in the sauce later.
Step 1 — Prepare and sear the chicken
Pat the chicken dry and season both sides with salt and pepper.
Heat olive oil or butter in a medium pan over medium heat.
Add the chicken and sear for 3–4 minutes per side, until lightly golden.
Remove and set aside - it’ll finish cooking in the sauce later.
Step 2 — Build the flavor base
In the same pan, add the chopped onion and cook for 4–5 minutes, until soft and translucent.
Add the sliced red pepper and cook another 2–3 minutes.
Stir in the minced garlic and cook for 30 seconds.
Step 3 — Add the paprika and thicken the sauce
Sprinkle in both paprikas and the flour, stirring quickly to coat the vegetables.
Slowly pour in the chicken stock while stirring to avoid lumps.
Let the sauce come together until it is slightly thickened.
Step 3 — Add the paprika and thicken the sauce
Sprinkle in both paprikas and the flour, stirring quickly to coat the vegetables.
Slowly pour in the chicken stock while stirring to avoid lumps.
Let the sauce come together until it is slightly thickened.
Step 4 — Simmer the chicken
Return the chicken to the pan.
Cover and simmer gently for 15–20 minutes, stirring occasionally, until the sauce is silky and the chicken tender.
Step 4 — Simmer the chicken
Return the chicken to the pan.
Cover and simmer gently for 15–20 minutes, stirring occasionally, until the sauce is silky and the chicken tender.
Step 5 — Finish with sour cream
Remove the pan from heat and cool slightly (to prevent curdling).
Stir in the sour cream until smooth and creamy.
Taste and adjust seasoning as needed.
Step 5 — Finish with sour cream
Remove the pan from heat and cool slightly (to prevent curdling).
Stir in the sour cream until smooth and creamy.
Taste and adjust seasoning as needed.
Step 6 — Serve and enjoy
Serve over egg noodles, rice, or mashed potatoes.
Spoon plenty of the sauce over the top and finish with parsley.
Add a squeeze of lemon or a drizzle of extra cream if desired.
Step 6 — Serve and enjoy
Serve over egg noodles, rice, or mashed potatoes.
Spoon plenty of the sauce over the top and finish with parsley.
Add a squeeze of lemon or a drizzle of extra cream if desired.
Tips/Variations:
Add a splash of white wine before the stock for extra depth (step 3).
Substitute mushrooms for chicken for a vegetarian twist.
Pair with a simple green salad to balance the richness.
Tips/Variations:
Add a splash of white wine before the stock for extra depth (step 3).
Substitute mushrooms for chicken for a vegetarian twist.
Pair with a simple green salad to balance the richness.
Want to see all past Recipes of the Week?
Want to see all past Recipes of the Week?
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Subscribe to Olivra for full access and new recipes every Monday.
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