Chicken paprikash

This time we are moving away from vegetarian dishes and doing something with meat. There are a lot of different paprikashes out there but this one is very simple to make and, of course, is quite tasty. No, scratch that, it is criminally good.


Difficulty – 1/5

Taste – 5/5

Preparation time – 20 min

Cooking time – 1,75 h

Preparation and cooking

Source – My dear mother

Ingredients (2 persons)

0,5 kg chicken legs, 2 big onions, some grounded sweet paprika, 150 ml of sour cream, salt and olive oil


Step 1.

Firstly chop the onions and then cut the meat into smaller pieces (see picture below). Put some oil in the large pan (similar to the wok pan) and heat it. Add the meat and fry it on both sides until it gets some color (no need to fry it well as it will cook in the water later). During this process add some sweet paprika (I like the taste so I have put a lot as you can see). When you are happy with the color, take the meat out and put it aside.


Step 2.

Put the chopped  onions into the pan, add some more salt and cook it for a few minutes while stirring every now and then (as you can see, my onions were not really chopped but cut because I was lazy. I can assure you the dish did not suffer because of this.)


Step 3.

Put the meat back in and fill with regular water just so that the meat is half-submerged (see picture) and slowly cook for around 1,5 hours. You should turn the meat every 15 min or so. Make sure you have enough water in the pan so add more if it evaporates.


Step 4.

After the meat is cooked, add the sour cream and just stir it into the lovely sauce.

With this dish you can prepare any kind of pasta or gnocchi or even potato but I would not recommend it. I prefer to eat it with tagliatelle or fettuccine.


Bon appetit!


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