Rice Cooker Chicken Paprikash
Transform your weeknight dinners with this Rice Cooker Chicken Paprikash, a one-pot wonder that delivers rich, comforting flavors with minimal effort. This recipe combines tender, golden seared chicken thighs with a luscious sauce infused with sweet Hungarian paprika, smoky undertones, and a velvety sour cream finish—all prepared effortlessly in your rice cooker! Perfectly caramelized onions and garlic form the base of this hearty dish, while a quick paprika-flour roux ensures a thick, flavorful sauce. Serve it over egg noodles, rice, or even mashed potatoes for a meal that feels gourmet without the hassle. With its streamlined cooking process and bold flavors, this is the ultimate recipe for busy cooks looking to turn classic Hungarian-inspired Chicken Paprikash into an easy, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 0.5 cup sour cream
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 12 oz egg noodles (optional, for serving)
Instructions
Dice the yellow onion and mince the garlic cloves. Chop the parsley for garnish and set it aside.
Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
Set the rice cooker to its 'Sauté' or 'Cook' setting. Add vegetable oil and butter to the rice cooker pot and let it heat up for 1–2 minutes.
Add the chicken thighs to the rice cooker pot and sear them for 3–4 minutes per side, until golden brown. Remove the chicken and set it aside.
To the same pot, add the diced onion and cook for 2–3 minutes until softened and translucent. Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.
Sprinkle the sweet Hungarian paprika, smoked paprika, and flour over the onion and garlic mixture, stirring continuously for 1–2 minutes to create a paste.
Add the chicken broth and tomato paste, whisking until smooth. Bring the mixture to a simmer in the rice cooker.
Return the seared chicken thighs to the pot, ensuring they are mostly submerged in the sauce. Close the lid and switch the rice cooker to its 'Cook' or 'Stew' setting. Cook for 30 minutes.
After 30 minutes, carefully open the lid and stir in the sour cream. Let the sauce simmer for an additional 5 minutes with the lid slightly ajar to thicken.
Taste the sauce and adjust seasoning with more salt or pepper, if needed.
Serve the Chicken Paprikash over cooked egg noodles, rice, or mashed potatoes, and garnish with chopped parsley. Enjoy!
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 22.4 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 377 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2506 mg | 53% | |
*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.
