Chicken Paprikash with Creamy Dill Mashed Potatoes and Cucumber Salad

Tender chicken simmered in a rich, creamy, paprika-spiced sauce, served with fluffy mashed potatoes and a refreshing, tangy cucumber salad. A Hungarian classic reimagined for a gluten-free meal.

• Prep: 30 min
• Cook: 55 min
• Total: 1 hr 25 min
• Servings: 3
• Cuisine: Hungarian
• Difficulty: Easy
• Cost: $5.14/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• sauté
• boil
• comfort food
• classic
• tangy
• rich
• fresh

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces)
• 1 yellow onion (medium, diced)
• 1 garlic clove (large, minced)
• 3 tablespoon Hungarian paprika (sweet)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (ground)
• 1 cup chicken broth
• 0.5 cup diced tomatoes (canned)
• 1 cup sour cream
• 0.5 cup milk
• 0.25 cup fresh dill (chopped)
• 2 pound Russet potatoes (peeled and quartered)
• 2 tablespoon butter
• 1 cucumber (large, peeled, thinly sliced)
• 0.25 cup distilled white vinegar
• 1 tablespoon granulated sugar
• 0.25 cup water

Instructions

1. For the Chicken Paprikash: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the 1 1/2 pounds chicken thigh pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sear chicken in batches until browned on all sides, about 3-4 minutes per side. Remove chicken and set aside.
2. Reduce heat to medium. Add 1 diced yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in 1 minced garlic clove and 3 tablespoons sweet Hungarian paprika, cooking for 1 minute until fragrant, being careful not to burn the paprika.
3. Pour in 1 cup chicken broth and 1/2 cup canned diced tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and tender.
4. In a small bowl, whisk together 1 cup sour cream and 1/2 cup milk until smooth. Slowly stir the sour cream mixture into the paprikash sauce. Heat gently for 2-3 minutes, but do not boil after adding the sour cream, or it may curdle. Stir in 1/4 cup fresh dill.
5. For the Mashed Potatoes: While chicken simmers, place the 2 pounds Russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes. Drain well.
6. Return drained potatoes to the hot pot. Add 2 tablespoons butter, 1/4 cup milk, and another pinch of kosher salt. Mash until smooth and creamy. Stir in 1 tablespoon chopped fresh dill (if using separate dill for potatoes). Keep warm.
7. For the Cucumber Salad: In a medium bowl, combine 1 thinly sliced large cucumber, 1/4 cup distilled white vinegar, 1 tablespoon granulated sugar, and 1/4 cup water. Season with a pinch of kosher salt and black pepper. Stir well and let sit for at least 15 minutes for flavors to meld.
8. Serve the Chicken Paprikash over the Creamy Dill Mashed Potatoes, garnished with additional fresh dill. Serve with the Tangy Cucumber Salad on the side.

Notes

To ensure your sour cream doesn't curdle, always temper it by whisking in a few spoonfuls of the hot sauce before adding it to the main pot. This helps equalize the temperature slowly.

Nutrition (per serving)

• Calories: 862
• Protein: 58.1 g
• Carbohydrates: 76.6 g
• Fat: 39.2 g
• Fiber: 6.7 g
• Sodium: 1053 mg
• Saturated Fat: 18.3 g
• Sugar: 16.5 g
• Cholesterol: 269 mg