THE SPICE MAGIC KITCHEN
Chicken paprikash
Sweet paprika colors a chicken and onion sauce finished with sour cream.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Wide lidded skillet; thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Illustrative preparation stage 2 Soften onion
Medium
Have readyOnion
- Transfer chicken to a plate and sauté onion in the pan.
SPICE MAGICSweet Paprika PowderView this spice →Next: Simmer ↓Illustrative preparation stage 3 Simmer
Low
Have readyPaprika, flour, chicken, broth, salt
- Lower the heat.
- Stir paprika and flour into the softened onion for 30 seconds, without scorching.
- Gradually stir in broth and salt.
- Return chicken and its juices, bring to a gentle simmer, then cover.
- Cook until the thickest pieces reach 165°F (74°C) on a thermometer.
Illustrative preparation stage 4 Finish
Off heat
Have readySour cream
- Stir sour cream loosened with a spoonful of hot sauce into the pan.
AT THE TABLE
A few good things alongside.
Egg noodles
Cucumber slices
Steamed green beans
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Measuring your ingredients
Metric weights are preferred; US volumes are approximate.
Ingredients and allergens
Contains milk and wheat. Egg noodles also contain egg; check packaged ingredient labels. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
FROM YOUR SPICE SHELF