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A family favorite, chicken paprikash is a creamy Hungarian stew that my granny excelled at preparing.
Her chicken was moist and delicate, so be gentle when cooking your bird and never let the pot come to a full boil! Serve a side of something green for extra nutrition and color.
Serves 4
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Hi, can you make this recipe in the crockpot?
Sure, I would still brown the chicken then add it to a preheated crockpot on high heat and cook for about 3 hours.
This looks easy to make and delicious. I love Paprika in anything. I will try using Greek yoghurt instead of sour cream. I love your recipes and your advice.
Thanks Monica!
Sure you can use Greek yogurt, just be sure to temper it first so it doesn’t curdle!
I’m cooking for one…me! Can I freeze the extra?
Hey Arlene!
No sure how well the sour cream sauce would freeze but it does keep in the fridge for several days. You could also cut the portion in half and left out the sour cream- freeze that half, heat up at a later date then add in sour cream- would work perfectly!