Polish Chicken Paprikash Recipe

Polish chicken paprikash (paprykarz z kurczaka) is a comforting, rustic stew of chicken simmered in a rich, creamy paprika sauce with onions and peppers. It’s a cousin of the Hungarian classic, but the Polish version often uses sweet paprika more generously and finishes with a touch of sour cream for a velvety, tangy sauce. This recipe delivers deep flavor with simple ingredients, making it a perfect weeknight dinner that feels special.

Ingredients

• 2 lbs (900 g) bone-in, skinless chicken thighs (or a mix of thighs and drumsticks)
• 2 tbsp (30 ml) vegetable oil
• 1 large yellow onion, finely chopped (about 1 cup / 150 g)
• 2 bell peppers (red or yellow), sliced into strips (about 2 cups / 200 g)
• 3 cloves garlic, minced
• 3 tbsp (24 g) sweet Hungarian paprika (use a good quality, not smoked, for authentic flavor)
• 1 tsp (2 g) smoked paprika (optional, for depth)
• 1 cup (240 ml) chicken broth, low sodium
• 1 can (14.5 oz / 400 g) diced tomatoes, undrained
• 1 tsp (5 g) salt, plus more to taste
• 1/2 tsp (1 g) black pepper
• 1/2 cup (120 ml) sour cream (full fat or light)
• 1 tbsp (8 g) all-purpose flour (optional, for thickening)
• 1 tbsp (15 ml) lemon juice (optional, for brightness)
• Fresh parsley, chopped, for garnish

Instructions

1. Season and brown the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the chicken on both sides, about 4-5 minutes per side, until golden. Transfer to a plate and set aside. (The chicken will not be cooked through yet.)
2. Sauté the vegetables: In the same pot, reduce heat to medium. Add the onion and bell peppers. Cook, stirring occasionally, until softened and starting to brown, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the paprika: Remove the pot from the heat briefly. Stir in the sweet paprika and smoked paprika (if using). This helps toast the paprika gently without burning, which can make it bitter. Stir for about 30 seconds.
4. Deglaze and simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the diced tomatoes with their juices. Return the chicken to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low, cover, and let simmer gently for 30-35 minutes, until the chicken is cooked through and tender.
5. Check the chicken temperature: Using a food thermometer, verify that the thickest part of the chicken thighs reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C). If not, continue simmering for another 5-10 minutes.
6. Finish the sauce: Remove the chicken to a plate. In a small bowl, whisk together the sour cream and flour (if using) until smooth. Temper the sour cream mixture by adding a few spoonfuls of the hot sauce to it, stirring constantly. Then pour the mixture back into the pot, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt, pepper, and a splash of lemon juice if desired.
7. Combine and serve: Return the chicken to the pot and spoon the sauce over it. Let it warm through for a few minutes. Garnish with fresh parsley and serve hot.

Tips

• Paprika matters: Use a high-quality sweet Hungarian paprika for the best flavor. It should be bright red and smell sweet. If your paprika is old, it will be bland. Smoked paprika adds a nice depth but is not traditional; use it sparingly.
• Don’t burn the paprika: Always add paprika off the heat or at a lower temperature, and stir it quickly. Burnt paprika turns bitter and ruins the sauce.
• Bone-in chicken adds flavor: Bone-in, skinless thighs are ideal. The bones enrich the sauce, and the meat stays juicy. If you use boneless thighs, reduce cooking time to about 25 minutes.
• Thickening: The sauce will be fairly thin. If you prefer a thicker sauce, mix 1 tablespoon of flour with the sour cream before adding, or make a slurry with cornstarch and water. Add it at the end and simmer until thickened.

Serving Suggestions

Serve the paprikash over buttery egg noodles, which are classic in Polish and Hungarian cooking. Mashed potatoes or a simple side of boiled potatoes also work well to soak up the sauce. A side of pickled cucumbers or a light green salad with a vinaigrette cuts through the richness. A dollop of extra sour cream and a sprinkle of fresh dill or parsley on top are traditional garnishes.

Variations

• Vegetarian version: Replace the chicken with 2 cups (300 g) of diced potatoes and 1 cup (150 g) of mushrooms. Sauté them with the onions and peppers, then proceed with the same sauce. Simmer until potatoes are tender, about 20 minutes.
• Spicy kick: Add 1/2 teaspoon of cayenne pepper or a chopped fresh chili with the paprika for a spicier paprikash.
• Dill version: Stir in 2 tablespoons of chopped fresh dill at the end for a more Polish flavor profile.
• Smoked sausage: Add sliced kielbasa or smoked sausage along with the chicken for a heartier dish.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The paprikash will keep for 3-4 days in the refrigerator. The flavors actually meld and improve overnight. To reheat, gently warm it in a pot over medium-low heat, adding a splash of broth or water to loosen the sauce if needed. You can also reheat individual portions in the microwave. Freeze the paprikash (without the sour cream, if possible) for up to 3 months. If freezing with sour cream, the sauce may separate slightly upon thawing; whisk in a little fresh sour cream when reheating to restore the texture.

Frequently Asked Questions

Can I use chicken breasts instead of thighs? Yes, but they can dry out. Use boneless, skinless breasts and reduce the simmering time to about 20-25 minutes. Check the temperature early to avoid overcooking.

Is Hungarian paprika different from Polish paprika? Yes, Hungarian paprika is more common and comes in various grades (sweet, hot, etc.). Polish paprika is often similar to sweet Hungarian, but can be slightly milder. For this recipe, sweet Hungarian is the best choice.

Can I make this in a slow cooker? Yes. Brown the chicken and sauté the vegetables as directed, then transfer everything except the sour cream to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender. Finish with the sour cream mixture and let it warm through.

Why does my sauce taste bitter? This usually happens when the paprika is burned. Make sure to add it off the heat and stir quickly. Also, old paprika can turn bitter; check the expiration date.

Can I use Greek yogurt instead of sour cream? Yes, but use full-fat Greek yogurt to avoid curdling. Add it at the very end and do not let it boil. The flavor will be slightly tangier.

What if I don’t have diced tomatoes? You can use crushed tomatoes or even a cup of tomato sauce. Reduce the broth slightly if using a thicker tomato product.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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