Chicken Paprikash Stew

This delicious classic from my second cookbook Eat Happy Too deserves a rewrite and a spotlight. So that’s what I did.

Chicken Paprikash the way I do it is yummy, savory comfort food at its finest.

This is a Hungarian dish usually served with noodles or rice, but this version is so delicious on its own, it’s easy to keep it low carb.

But first, if I may be so bold…

If you are here because you love my cookbooks and trust my recipes to feed you all the deliciousness without all the sugar…

Will you please take a moment to go pre-order Eat Happy Cocktail Hour?

Based on pre-orders, we’re deciding if there’s enough interest to do a book tour, and this tells the publisher how many to order.

So…no presh over here…ugh.

You Happies are amazing at supporting my work, and for your efforts, I’ve devised a list of book bonuses that I’ll be sending out shortly.

I always want to give the most value possible as I appreciate you so much, and I never take this audience for granted.

Go to this site and choose your preferred bookseller (Amazon, Target, Bookshop, Books-A-Million, Barnes & Noble, or directly from the publisher).

Then upload your pre-order receipt or a screenshot to the site so that you get your goodies as soon as they’re ready.

This book is a beautiful hardcover that you’re gonna want to dive into as soon as you get it, plus it will look super cool on the bookshelf—and it makes a great gift—reserve 3 copies!!

OK, here’s my revised and updated version of Chicken Paprikash Stew.

You can make this recipe dairy free by omitting the sour cream or using dairy free sour cream. If you’re new here, I happened to be totally dairy free when I wrote Eat Happy Too, so that book is 80% dairy free (or can be made dairy free) and 100% delicious.

Here’s the downloadable, printable version:

Click here for the full recipe video or watch it at the top of this page.

Serves 4-6

• 2-3 pounds bone-in, skin-on chicken thighs

• Salt and pepper

• 1 tablespoon olive oil

• 1 red bell pepper, chopped

• 1 onion, chopped

• 2 teaspoons minced garlic (about 4 cloves)

• 1 1/2 tablespoons paprika

• 1/2 tablespoon smoked paprika

• 1 teaspoon onion powder

• 1 14-ounce can diced tomatoes (check the label for no sugar added)

• 1/2 cup sour cream

• Parsley, chopped for garnish

If making in the Instant Pot:

Season the chicken thighs liberally with salt and pepper. On the Sauté setting of Instant Pot, heat the olive oil until hot and shimmering and sauté the bell pepper and onion until soft, about 3-4 minutes. Add the minced garlic and sauté 1-2 more minutes, being careful not to burn the garlic. Add the paprika, smoked paprika, and onion powder, mixing the spices into the vegetables.

Add the chicken thighs, skin side down, and let the skin brown for 3-4 minutes. Stir in the diced tomatoes. Place the lid on the Instant Pot, select the Manual setting at 20 minutes with the vent on the “Sealing” setting. Let the whole cook cycle run its course, waiting for the pressure valve to descend before opening the Instant Pot lid. Remove the lid and take out chicken thighs, put them on a plate, and cover with foil. Turn the Instant Pot to the Sauté setting, bring sauce to boil, and let the sauce reduce for 8-10 minutes. Turn off the heat and whisk in the sour cream, if using. Plate the chicken thighs, pour sauce over them and serve, garnished chopped parsley.

If making in the Slow Cooker:

Season the chicken thighs liberally with salt and pepper. If your slow cooker has a Sauté setting (or do the following in a large pan on medium high heat), heat the olive oil until hot and shimmering and sauté the bell pepper and onion until soft, about 3-4 minutes. Add the minced garlic and sauté 1-2 more minutes, being careful not to burn the garlic. Add the paprika, smoked paprika, and onion powder, mixing the spices into the vegetables.

Add the chicken thighs to the slow cooker, skin side down, and let the skin brown for 3-4 minutes. Stir in the diced tomatoes. Place the lid on the slow cooker and cook on high for 2-3 hours or low for 4-5 hours. Remove the lid, take out chicken thighs, put them on a plate, and cover with foil. Turn the slow cooker back to the Sauté setting, bring the sauce to boil, and let the sauce reduce for 8-10 minutes. Turn off the heat and whisk in the sour cream, if using. Plate the chicken thighs, pour sauce over them and serve, garnished chopped parsley.

XOXO

Anna