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Chicken Paprikash

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Change up your weekly dinner routine with our delicious version of Chicken Paprikash. This classic Hungarian dish is made with a handful of vegetables, delicious spices, and sour cream to balance out the spice.

Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 4 servings


  • 43 g / 3 tbsp Mirage margarine
  • 1 kg / 2 1/4 lbs chicken legs (about 4), split into thighs and drumsticks
  • 1 large onion, sliced
  • 1 large green pepper, cut into 3/4″ (2 cm) squares
  • 2 large garlic clove, minced
  • 60 g / 1/4 cup sweet Hungarian paprika
  • 8 g / 1 tbsp all purpose flour
  • 5 g / 1 tsp ground black pepper
  • 2 g / 1 tsp caraway seeds
  • 1 g / 1 tsp dried marjoram
  • 1 g / 1 tsp dried thyme, or 2 sprigs fresh thyme
  • 1 large tomato, seeded and diced
  • 120 ml / 1/2 cup chicken stock
  • 120 g / 1/2 cup regular sour cream
  • salt to taste


  1. Melt the Mirage margarine over medium high heat in a skillet or Dutch oven large enough to hold the chicken without crowding. Add the chicken and cook until browned, about 5 minutes per side.
  2. chicken browning in skillet

  3. Remove the chicken to a plate.
  4. Add the onions to the skillet and cook until softened and light brown, stirring occasionally to lift any browned bits in the bottom.
  5. Stir in the green peppers and cook for 3 minutes.
  6. green peppers and onions

  7. Stir in the garlic, paprika, flour, ground black pepper, caraway seeds, marjoram, and thyme and cook for 3 minutes more.
  8. spices with green peppers and onions

  9. Add the tomato and chicken stock and bring to a boil.
  10. veggies with tomato added

  11. Reduce heat to low, cover (use foil if there is no lid for the skillet) and allow to gently simmer for 45 minutes.
  12. chicken with veggies

  13. Uncover paprikash and slowly whisk 1/2 cup of the hot paprikash liquid to the sour cream. Pour sour cream mix into the skillet and stir gently to combine.
  14. mixing with sour cream

  15. Season with salt to taste and enjoy over noodles, boiled potatoes, or rice. Top with more sour cream if desired.

Chef Notes

  • Paprika is the main flavouring in this dish, so be sure to use high quality Hungarian paprika. Store unused paprika in the freezer to maintain freshness and flavour.

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