Best Easy Serbian Chicken Paprikash Recipe

Best Easy Serbian Chicken Paprikash Recipe

Chicken Paprikash, also known as Paprika Chicken, is a traditional Serbian dish that is loved for its rich flavors and comforting taste. This hearty and delicious dish is made with chicken, onions, bell peppers, and a generous amount of paprika. It is typically served with creamy mashed potatoes or egg noodles, making it a perfect meal for any occasion. Here is a simple and easy recipe to make this mouthwatering Serbian Chicken Paprikash at home.

– 2 lbs chicken thighs, bone-in and skin-on
– 2 tablespoons vegetable oil
– 2 onions, finely chopped
– 2 bell peppers, sliced
– 2 tablespoons sweet paprika
– 1 teaspoon smoked paprika
– 1 cup chicken broth
– 1 cup sour cream
– Salt and pepper, to taste
– Chopped fresh parsley, for garnish

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the pot until golden brown on both sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onions and sliced bell peppers. Sauté until they are soft and translucent.
3. Add the sweet paprika and smoked paprika to the pot, stirring well to coat the onions and bell peppers.
4. Return the chicken thighs to the pot and pour in the chicken broth. Bring to a simmer, cover, and cook for about 30 minutes or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and set aside. Stir in the sour cream until well combined with the sauce.
6. Return the chicken to the pot and cook for an additional 5 minutes to heat through.
7. Serve the Serbian Chicken Paprikash hot, garnished with chopped fresh parsley.

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Q1: Can I use chicken breasts instead of chicken thighs?
A1: Yes, you can use chicken breasts if you prefer. However, chicken thighs are more flavorful and tender in this recipe.

Q2: Can I use hot paprika instead of sweet paprika?
A2: Yes, you can use hot paprika if you like a spicier flavor. Adjust the amount according to your taste.

Q3: Can I use yogurt instead of sour cream?
A3: Yes, you can substitute sour cream with plain yogurt for a lighter version of the dish.

Q4: Can I make this recipe in a slow cooker?
A4: Yes, you can cook the chicken paprikash in a slow cooker on low heat for 6-8 hours or on high heat for 3-4 hours.

Q5: What can I serve with Serbian Chicken Paprikash?
A5: It is traditionally served with creamy mashed potatoes or egg noodles, but you can also serve it with rice or crusty bread.

Q6: Can I freeze the leftovers?
A6: Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

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Q7: Can I use boneless chicken for this recipe?
A7: Bone-in chicken adds more flavor to the dish, but you can use boneless chicken if you prefer.

Q8: How can I make the dish thicker?
A8: If you prefer a thicker sauce, you can mix some cornstarch with water and add it to the pot during the last few minutes of cooking.

Q9: Can I add other vegetables to the dish?
A9: Yes, you can add other vegetables like mushrooms or carrots for extra flavor and texture.

Q10: Can I use a different type of meat?
A10: While chicken is commonly used, you can also make this dish with pork or beef.

Q11: Can I make this recipe ahead of time?
A11: Yes, you can prepare the dish ahead of time and reheat it before serving. The flavors will develop even more when reheated.

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