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Chicken Paprikash Recipe
Hello there friends, Chicken Paprikash is a recipe that is truly loved by everyone around the world. But be forewarned Hungarian Recipe Police., this is NOT a traditional Chicken Paprikash. I love making Chicken Paprikash and I hope you will too! Delicious!
Recipe Video
Recipe Ingredients
- 4 Chicken Legs
- 2 cups Flour
- 6 tablespoons Hungarian Paprika
- 4 tablespoons Clarified Butter or Vegetable Oil
- 1 large Onion cut into julienne and then cut in half
- ½ of a Red Bell Pepper cut into small julienne
- ½ of a Green Bell Pepper cut into small julienne
- 3 cups Chicken Stock
- About 2 tablespoons Garlic sliced very very thin
- 1 cup Tomato Puree
- ¼ cup Heavy Cream
- 2 tablespoons Parsley chopped (to mix with your pasta)
- 1 tablespoon Chives chopped
- 2 to 3 tablespoons Sour Cream
- Salt and Pepper to taste
- ½ pound of your favorite Pasta
Recipe Instructions
- In a lasagna pan, mix the flour with 3 tablespoons of paprika. Dredge the chicken legs generously on both sides. In a large enough frying pan to sauté the chicken legs, heat the 2 tablespoons of clarified butter, and when hot, sauté your chicken on both sides and reserve.
- In a Dutch oven, heat 2 tablespoons of clarified butter, and when hot, add the onion and cook until golden brown. Add the bell peppers and cook for a couples of minutes. Add about 2 tablespoons of the same flour mix we used to dredge the chicken. Mix well and immediately add the chicken stock to prevent the flour from sticking to the bottom of the pot. Add the remaining 3 tablespoons of paprika. Then add the garlic and the tomato puree, mix well and incorporate the chicken legs. Reduce to very low heat and cook for about 45 minutes.
- To serve, decorate with freshly chopped chives and sour cream.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Dear Chef! I’m of Hungarian descent and have been making it for decades! This recipe was such a refreshing new take on my tried and true classic! I’ve never floured and braised the chicken before! The resulting sauce was amazing! Also, I loved the texture of the julienned peppers!
Keep up the amazing work at inspiring us simple home cooks to reach a whole new level!
Thank you! 😊
Loved this recipe!The printed instructions need to include the adding of the heavy cream (1/4 cup) and then let cook on low.
I love you you are very sweet and funny ❤️
❤️❤️❤️👍
Barb, three tablespoons go in the flour and the other three go in just before the purée.
That’s 6, no?
This recipe is delicious. However, I had to keep running back and forth to watch the video, because a lot of the instructions were missing. It does not say to use an OPTIONAL few shakes of cayenne pepper in the flour. It does not say to add the peppers and when to add them. It does not say to add the 3 tablespoons of paprika, and when to add them. It does not say to add the cream and when to add it. It does not say to add salt and pepper at the end. I ended up running back and forth to the video to make the recipe. It is best to use Hungarian paprika, as it truly has the best flavor. My husband and I really enjoyed this recipe and I will surely be making it again. Thanks chef.
I tried to incorporate the chicken parts in three states.
Even in Delaware. They sent a crisis management team to my house.
Followed the recipe exactly and it turned out amazing. Would not change anything. Highly recommend.
👏👏👏👍😊
I’m following the recipe as I type. The rich, buttery aroma of the ghee, paprika and chicken sautéing can be inhaled throughout the house. I’ll let y’all know well it turns out.
Thank you James, it is a great smelling dish!
The recipe instructions are incomplete as they do not include actually using the bell peppers or the heavy cream. You need to watch the video to see this.
Chef I’m making this dish today – my mom and grandmother always made. Question what do you think about using crem fraiche?
After watching the video and reading the recipe instructions there is no mention of adding more paprika to the sauce after the tomato puree. In the recipe it calls for 3 tablespoons of paprika in the flour so the balance of the 6 tablespoons (3) should be mentioned in the instructions. I am looking forward to making this dish on Sunday. I just purchased a thermometer to check for doneness of the meat. I have never used that amount of paprika before. but looking forward to giving it a go. Love your recipes and the videos. Keep making them. 🙂
outstanding! worked on this recipe yesterday. dish was amazing!
Just did it foe lunch, Absolutely lovely… Only thing ye missed is in the written recipe ye dont say to put cream in before cooking for 45 mins…
No comments about this recipe yet? How come? C’mon people! Get cooking! Be certain to view the Chef’s youtube of this recipe before you follow the steps that are suggested here, in the printed version. In the youtube, he adds seasonings to the flour before he does the chicken dredge and I think this is an important omission from the printed recipe. I also think that you need to let the onion and flour mixture cook awhile, on a low setting, to cook out that floury taste, before you proceed with the recipe. I do this by adding the garlic and the tomato puree to the onion, then I add the flour, and then I add the chicken stock(this is the time to break out that homemade chicken stock!). One last, and important detail is missing, and, it is also missing from the youtube! It is the need to take an internal temperature reading of a chicken leg to insure that you have achieved at least 160 F before serving. Have fun with this recipe.
As I was about to follow the printed recipe. I noticed a “minor” omission: the bell peppers!
So, I added the seasonings to the flour, the bell peppers to the onyo, now we’re cooking!
I really want to thank Chef Jean-Pierre and his crew for the wonderful recipes, it is a most excellent site.