Hairy Bikers Chicken Paprikas
Dive into the rich, soul-warming flavors of Hairy Bikers Chicken Paprikas, a comforting Hungarian-inspired dish that’s perfect for cozy family dinners. This recipe features tender, bone-in chicken thighs simmered in a vibrantly spiced sauce made with sweet and hot paprika, creamy sour cream, and aromatic garlic and onions. The addition of tomato paste and chicken stock creates a luscious, flavorful base, while a final garnish of fresh parsley adds a touch of brightness. Serve this hearty masterpiece over silky egg noodles or fluffy rice for a satisfying meal that’s both easy to prepare and irresistibly delicious. With its balance of bold spices and creamy texture, this dish is sure to become a favorite in your rotation. Perfect for fans of comforting one-pot recipes, Hairy Bikers Chicken Paprikas is as delightful to make as it is to eat.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Plain flour
- 2 tablespoons Sunflower oil
- 1 tablespoon Unsalted butter
- 2 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Sweet paprika
- 0.5 teaspoon Hot paprika
- 1 tablespoon Tomato paste
- 500 milliliters Chicken stock
- 150 grams Sour cream
- 2 tablespoons Plain Greek yogurt (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 300 grams Egg noodles or rice (for serving)
Instructions
Season the chicken thighs with salt and ground black pepper on both sides.
Place the flour in a shallow dish and lightly coat the chicken thighs, shaking off any excess.
Heat the sunflower oil and butter in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs in batches to the pan, skin side down, and brown them for about 4 minutes on each side until golden. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the chopped onions to the same pan. Cook for 6-8 minutes, stirring frequently, until softened and lightly golden.
Stir in the minced garlic, sweet paprika, and hot paprika. Cook for 1 minute, being careful not to burn the paprika.
Add the tomato paste and cook for another minute, stirring well to combine with the onions and spices.
Pour in the chicken stock and stir to deglaze the pan, scraping up any browned bits from the bottom.
Return the chicken thighs to the pan, skin side up, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover with a lid, and simmer for 30 minutes.
After 30 minutes, remove the lid and simmer for an additional 15 minutes to allow the sauce to thicken slightly.
Stir in the sour cream (and Greek yogurt, if using), ensuring the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve hot over egg noodles or rice.
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.4 g | 289% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 42.6 g | ||
| Protein | 262.0 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3582 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
