Paprika Chicken: The Ultimate Paprika Chicken with Cucumber Dill Salad Recipe

Introduction to Paprika Chicken

Paprika chicken is a delightful dish that brings warmth and flavor to any dinner table. This dish, with its rich history rooted in Hungarian cuisine, is perfect for families and gatherings. The combination of tender chicken thighs, aromatic spices, and a refreshing cucumber dill salad makes it not just a meal but an experience to savor. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this paprika chicken recipe has you covered!

A Personal Story Behind My Paprika Chicken Journey

Growing up, my grandmother often prepared paprika chicken for family gatherings. The aroma would fill the house, and we would eagerly await dinner. It wasn’t just a meal; it was a way for us to gather and share stories. Each bite reminded me of her love and the importance of family. Now, as I share this recipe, I hope to evoke those memories for you and encourage you to create your own delicious family traditions.

What Makes This Paprika Chicken Recipe Special?

What sets this paprika chicken recipe apart is its simplicity and rich flavor. Using sweet Hungarian-style paprika provides a warm, smoky taste that infuses the chicken with depth. The addition of a cucumber dill salad adds a refreshing contrast, making this dish not only comforting but also vibrant and healthy. Plus, it’s easy to prepare, making it accessible for cooks of all skill levels. You can adjust the spice level to your preference, ensuring a personalized touch!

The Full Paprika Chicken Recipe

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 2-3 pieces each
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 large onion, finely diced
• 1 medium red bell pepper, diced into cubes
• 1 medium green bell pepper, diced into cubes
• 2 cloves garlic, finely diced
• 5 teaspoons sweet Hungarian-style paprika
• 1 cup chicken stock
• 14 oz canned diced or chopped tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon ground black pepper
• 3 tablespoons sour cream
• 1 tablespoon fresh dill, chopped (for garnish)
• 3 Lebanese cucumbers, sliced into thin circles
• 1/3 cup sour cream
• 1/4 cup dill, chopped
• 1/2 teaspoon salt
• 1/3 teaspoon pepper

Instructions

1. Cut the chicken thighs into 2-3 pieces each, sprinkle with 1 teaspoon of salt, and set aside. This helps the chicken absorb the flavor.
2. Heat 1 tablespoon of olive oil in a large, deep pan over medium-high heat. Cook half of the chicken pieces for 2 minutes on each side until slightly golden brown. Repeat with the second batch, adding more olive oil as needed to prevent sticking. Set aside the browned chicken.
3. Add a little more olive oil to the pan and sauté the onions and bell peppers for 7-8 minutes until softened. Stir occasionally to avoid burning. Add the garlic and stir for an additional minute.
4. Return the chicken to the pan, sprinkle paprika, add tomato paste, black pepper, diced tomatoes, and chicken stock. Stir everything together, cover with a lid, and cook over low-medium heat for 25-30 minutes. This allows the flavors to meld beautifully.
5. While the chicken cooks, prepare your desired side dish, such as pasta or rice, according to package instructions.
6. For the cucumber dill salad, sprinkle sliced cucumbers with salt, then mix in 1/3 cup sour cream, additional salt, pepper, and chopped dill until well coated. This salad is quick to make and adds a refreshing crunch to your meal.
7. After 30 minutes, uncover the chicken, add 3 tablespoons of sour cream, stir well, and serve over your chosen side. Enjoy your paprika chicken with the cucumber dill salad for a complete meal!

Serving Suggestions and Variations for Paprika Chicken

This paprika chicken pairs wonderfully with nokedli, a Hungarian dumpling, or you can serve it over rice, quinoa, or with crusty bread to soak up the delicious sauce. For a heartier meal, consider adding steamed vegetables or a side of roasted potatoes. If you prefer a bit of heat, feel free to adjust the paprika to your liking, making it milder or spicier based on your preference. This dish is versatile and can easily adapt to your taste!

Frequently Asked Questions About Paprika Chicken

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to be juicier and more flavorful in this recipe.

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or microwave before serving.

Can I make this dish in advance?
Absolutely! You can prepare the chicken and sauce a day ahead and reheat it when you’re ready to serve. Just add the sour cream just before serving for the best texture.

What can I substitute for sour cream?
Greek yogurt is a great alternative if you’re looking for a healthier option, while still adding that creamy texture.

No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Enjoy a flavorful paprika chicken dish with a refreshing cucumber dill salad!

Recipe Stats

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Calories per Serving: 380
• Servings: 6

Paprika Chicken with Cucumber Dill Salad

A savory paprika chicken recipe paired with a refreshing cucumber dill salad, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 380 kcal

Equipment

• Large deep pan Used for cooking the chicken.
• Cutting Board For chopping ingredients.
• Knife For cutting chicken and vegetables.

Ingredients

  

Main Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 teaspoon salt
• 2 tablespoons olive oil
• 0.5 large onion finely diced
• 1 medium red bell pepper diced into cubes
• 1 medium green bell pepper diced into cubes
• 2 cloves garlic finely diced
• 5 teaspoons sweet Hungarian-style paprika
• 1 cup chicken stock
• 14 oz canned diced or chopped tomatoes
• 1 tablespoon tomato paste
• 0.5 teaspoon ground black pepper
• 3 tablespoons sour cream
• 1 tablespoon fresh dill chopped, for garnish
• 3 Lebanese cucumbers sliced into thin circles
• 0.33 cup sour cream
• 0.25 cup dill chopped
• 0.5 teaspoon salt
• 0.33 teaspoon pepper

Instructions

 

• Cut the chicken thighs into 2-3 pieces each, sprinkle with 1 teaspoon of salt, and set aside.
• Heat 1 tablespoon of olive oil in a large, deep pan over medium-high heat. Cook half of the chicken pieces for 2 minutes on each side until slightly golden brown. Repeat with the second batch, adding more olive oil as needed. Set aside.
• Add a little more olive oil to the pan and sauté the onions and bell peppers for 7-8 minutes until softened. Add the garlic and stir.
• Return the chicken to the pan, sprinkle paprika, add tomato paste, black pepper, canned tomatoes, and chicken stock. Stir, cover with a lid, and cook over low-medium heat for 25-30 minutes.
• While the chicken cooks, prepare the sides. Cook pasta or another side dish according to package instructions.
• For the cucumber dill salad, sprinkle sliced cucumbers with salt, then mix in sour cream, salt, pepper, and chopped dill until well coated.
• Uncover the chicken, add sour cream, stir, and serve with cooked pasta, rice, quinoa, or potatoes. Enjoy with your favorite veggies and the cucumber dill salad.

Notes

This dish pairs well with nokedli, a Hungarian dumpling, or any side of your choice. Adjust the paprika to your spice preference for a milder or spicier flavor.

Keyword Paprika Chicken with Cucumber Dill Salad Recipe