Chicken Paprikash and Pierogi

My amazing chicken paprikash recipe, slightly revamped for an easier kitchen experience!

This creamy, fragrant, Hungarian-inspired, paprika-rich stew is the perfect accompaniment to the soft, pillowy, potato-and-cheddar-filled Polish pierogi. I know you’re going to love this meal! You can use fresh or frozen pierogies, but if they don’t sell them where you live, feel free to sub egg noodles or mashed potatoes for a more traditional Hungarian experience. Let me know if you try this one out!

Prep Time: 10 minutes | Cook Time: 45 minutes

Serves: 6

Ingredients:

• 3 tbsp avocado oil

• 2 lbs boneless skinless chicken thighs, sliced into ½ inch pieces

• kosher salt and black pepper throughout

• 1 large red bell pepper, finely diced

• 1 small yellow onion, finely diced

• 2 large cloves of garlic, finely minced

• 1/4 cup Hungarian (or sweet) paprika (seems like a lot, but this dish isn’t called paprikash for no reason!)

• 1/4 cup dry white wine (like Sauvignon Blanc)

• 1 1/2 cups chicken stock

• 1-2 packages of fresh or frozen potato and cheese pierogi (you can make them from scratch if that’s your thing!)

• 1 cup sour cream

• 1/4 cup finely chopped fresh herbs, like parsley and dill

Method:

1. Preheat 2 tbsp of avocado oil in a large skillet over medium-high heat.

2. Season both sides of the chicken thigh chunks with kosher salt and pepper.

3. Add the chicken thigh pieces to the skillet and sear on both sides until golden brown, about 3-4 minutes per side. You may need to do this in batches. Remove from the skillet and place on a plate on the side. It will finish cooking in the stew later.

4. Add 1 tbsp of avocado oil to the skillet and turn the heat down to medium. Add the diced red bell pepper and onion, and sauté for 4-6 minutes, or until the veggies begin to soften.

5. Add the garlic and paprika, and stir everything together quickly. Rapidly sauté for 1 minute, or until the paprika and garlic are fragrant. This step is necessary to “wake up” the paprika so we get the best flavor for our stew.

6. Add the wine to deglaze the pan, then stir everything together, scraping up any bits on the bottom.

7. Add the chicken stock, a pinch of kosher salt, and black pepper, and stir to combine. Add the chicken back to the pan, and stir to combine. Bring the stew to a gentle simmer. Simmer for about 15 minutes, or until the stew thickens.

8. While the paprikash cooks, start making your pierogi according to the package directions.

9. Once the paprikash has thickened and simmered together for a bit, add in the sour cream. Stir to combine. Turn the heat to medium-low and let it gently simmer for another 8-10 minutes, until it thickens further and the flavors have a chance to get to know one another. This is a good time to taste the paprikash and season with extra kosher salt and black pepper if needed.

10. Serve the paprikash over the pierogi, with fresh herbs sprinkled on top. Enjoy!