This Easy Smokey Chicken Paprikash is a tasty dish that mixes tender chicken with a rich, smoky sauce made from paprika and other spices. It’s like a warm hug in a bowl!
I love how simple it is to make, too! Just cook the chicken, add the sauce, and let it simmer. Perfect served over noodles or rice for a cozy meal that feels special without the fuss!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are ideal for this recipe as they stay juicy and tender. If you’re looking for a healthier option, you can use chicken breasts, but they may dry out faster.
Smoked Paprika: This spice is key for that smoky flavor. If you don’t have smoked paprika, regular paprika will work, but you might miss some of the depth. You can also try adding a little cumin for a smoky taste.
Sour Cream: Sour cream adds creaminess, but Greek yogurt is a great substitute if you’re looking for a lighter option. Just be sure to choose plain yogurt to maintain the flavor profile.
Onion and Garlic: These two ingredients build a strong flavor base. If you’re short on time, you could use pre-diced onion or garlic powder in a pinch, although fresh is always best for that rich taste.
How Do I Ensure My Chicken Stays Tender?
Cooking chicken can be tricky, but with the right technique, it can turn out perfectly tender. The trick is to watch the cooking time and temperature during the sautéing process.
- Start by using medium-high heat to get a good sear on the chicken. This helps lock in moisture.
- Don’t overcrowd the pan. If necessary, cook in batches to ensure even cooking.
- Keep an eye on the simmering time once you add the broth. Cooking for the full 15-20 minutes helps the chicken absorb flavors and stay tender.
Easy Smokey Chicken Paprikash
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes (with juices)
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes for preparation and around 35-40 minutes for cooking. In total, you’re looking at about 50 minutes from start to finish. It’s quick and packed with flavor!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large skillet or cast-iron pan, pour in the olive oil and heat it over medium-high heat. Once it’s hot, add the diced onion. Sauté the onion for about 5 minutes, or until it turns translucent and soft.
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional 1-2 minutes. You want the garlic to be fragrant, but be careful not to burn it!
3. Cook the Chicken:
Now, add the bite-sized chicken pieces to the pan. Season them with salt, pepper, smoked paprika, sweet paprika, and cayenne pepper if you’re feeling adventurous and want some heat. Sauté the chicken for about 5-7 minutes, until it’s browned all over.
4. Add Tomatoes and Broth:
Pour in the can of diced tomatoes with their juices and the chicken broth. Stir everything together and bring it to a gentle simmer. This is where the flavors start to blend!
5. Simmer the Dish:
Reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes. This will ensure the chicken cooks all the way through and becomes nice and tender.
6. Final Touches with Sour Cream:
Once the chicken is cooked, remove the skillet from heat. Stir in the sour cream until it’s fully mixed in and creamy. Taste your dish; you can add more salt or pepper if it needs it!
7. Serve and Enjoy:
Serve your Smokey Chicken Paprikash hot, garnished with chopped parsley. It’s delicious over cooked egg noodles, rice, or any side you like. Enjoy your tasty creation!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs! Just be aware that chicken breasts can dry out more easily, so be sure to monitor cooking time closely, reducing the simmer time to about 10-15 minutes, until fully cooked.
What If I Don’t Have Smoked Paprika?
If you don’t have smoked paprika, you can use regular paprika and add a touch of liquid smoke for that smokey flavor, or even a pinch of cumin for a different yet complementary taste. Adjust the quantity to your preference!
Can I Freeze Leftovers?
Absolutely! Allow the Smokey Chicken Paprikash to cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm it gently on the stove over low heat to avoid curdling the sour cream.
What Can I Use Instead of Sour Cream?
If you want a dairy-free option or don’t have sour cream on hand, you can use Greek yogurt or even coconut cream for a different flavor profile. Just add it at the end, stirring in gently to combine!
