chicken paprikash
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Chicken paprikash recipe with potatoes

A heartwarming winter dish, easy to make, with ingredients you always have at home. This is not a typical chicken paprikash...
Prep Time30 mins
Cook Time2 hrs
Course: dinner, lunch, Main Course
Cuisine: Balkan, hungarian
Keyword: chicken, chicken paprikash, meat stew, paprikash, winter dish
Servings: 5 people
Calories: 456kcal


  • 2 big chicken thighs or chicken breasts, at least 350 gr of meat
  • 4 big potatoes (yellow ones)
  • 1 or 2 carrots
  • 1 big onion
  • 2 cloves of garlic
  • 2 tbsp sweet paprika
  • 1 tbsp hot paprika
  • 2 tsp chilli flakes (optional)
  • 1 tsp basil or parsley
  • 3 tbsp salt (add one or two tbsp and if it not too salty,add more)
  • 1 tbsp pepper (the amount of pepper is up to you)
  • lard or oil for frying
  • 1 full tbsp flour or cornstarch
  • 750 ml water (this is approx. see the recipe notes)
  • chicken seasoning mix (optional)


  • Chop onion and garlic nicely and fry them on some lard or oil until translucent.
  • Cut carrots into small pieces and add them to the same pot.
  • Cut the chicken into small or medium sized pieces and add them once the onions and carrots are soft enough.
  • Add some salt and pepper to the chicken, and if you like, you can add some chicken seasoning mix.
  • Cut potatoes into small pieces and add them into the pot together with water. Water should cover all ingredients.
  • Cook paprikash at low to medium heat for up to 2 hours or at least 90 minutes. You will probably need to add more water during cooking, until the potatoes are cooked well. 
  • You can immediately add all the spices, including salt, pepper, hot and sweet paprika, basil or parsley.
  • In a cup of cold water, add a full tablespoon of flour or cornstarch. Mix it well and then add it to the pot. Stir paprikash occasionally and if it is not red enough add more paprika.
  • Paprikash is ready when the potatoes are cooked enough and the liquid is thick.


Potatoes require a lot of salt, so make sure you taste the paprikash and add more salt if necessary.
If the paprikash is not thick enough, add more water with flour, but don’t add too much flour at once because the paprikash can scorch easily.
It is never enough of sweet paprika, especially if your chicken paprikash is too light in colour. If you don't like spicy food, skip hot paprika and add more sweet paprika.
The amount of water is about 750 ml, but don't need to measure it, just cover everything in water. Add more water during cooking, until potatoes are cooked.