This chicken paprikash recipe is my healthy take on a classic Hungarian favorite. If you haven’t had this delicious chicken dish before, then you are really in for a treat!
Most chicken paprikash recipes don’t include many vegetables and definitely not leafy greens, but what’s a main course without some antioxidant-rich greens? I’m taking this easy chicken paprikash recipe up a notch by including collard greens. I think you’ll agree that this dark leafy green is the perfect addition and comes out so flavorful and tender just like everything else in this tasty recipe.
What Is Chicken Paprikash?
Chicken paprikash, also called paprika chicken, is a popular dish in Hungary. A typical chicken paprikash contains meat that has been simmered in a rich and flavorful sauce. Hungarian chicken paprikash always includes the spice that gives the dish its name — paprika. This bright red-colored spice comes from the chili pepper (Capsicum annuum) plant and is known for adding a distinct peppery flavor to dishes like this one. (1)
Just like other authentic hungarian chicken paprikash recipes, this recipe includes a sauce that starts out with a roux flavored with paprika and other spices. For this recipe, rather than using flour to make the roux, you’ll be using gluten-free arrowroot starch.
It’s common to serve chicken paprikash with dumplings or dumpling-like egg noodles, but this recipe skips the dumplings. I recommend serving this recipe with gluten-free noodles. Of course, you can also eat this recipe without noodles.
- 364 calories
- 26 grams protein
- 19 grams fat
- 27.6 grams carbohydrates
- 7.7 grams fiber
- 1.8 grams sugar
- 54 milligrams cholesterol
- 643 milligrams sodium
- 24,248 IUs vitamin A (over 100 percent DV)
- 66 milligrams vitamin C (73 percent DV)
- 468 milligrams calcium (36 percent DV)
- 4.6 milligrams iron (26 percent DV)
- 1 milligram vitamin E (6.7 percent DV)
- 217 milligrams potassium (4.6 percent DV)
- 25 milligrams phosphorus (2 percent DV)
How to Make Chicken Paprikash
Before you get started, make sure your oven is preheating to 350 degrees Fahrenheit. You can chop the vegetables while the oven is heating up so they’re ready to be thrown into the mix when it’s time.
In a large dutch oven over medium-high heat, add the avocado oil. While the oil is heating up a bit, salt the chicken. Add the chicken thighs to the pot and braise each side for about seven minutes each. Remove the chicken from the pot and set it aside as you move on to the next steps.
Lower the heat to medium and add arrowroot, shallots, garlic, cayenne, salt and pepper.
Add the paprika, the key ingredient to an authentic chicken paprikash. Sauté for one minute.
Add the chicken bone broth.
Allow the broth mixture to come to a simmer and thicken, whisking continuously, for around six minutes.
Cut the fingerling potatoes into nice bite-sized pieces and add them to the dutch oven.
Continue to add the remaining ingredients, including the collard greens and tomato.
Add the chicken pieces last so they are laying on top.
Bake for 40 minutes, or until potatoes are fork tender.
Serve this Hungarian chicken paprikash over your favorite gluten-free noodles.
That’s all there is to it. Enjoy this tender chicken and flavorful sauce!
If you have a slow cooker, you can also use this recipe to make a slow cooker chicken paprikash. Want to make a chicken paprikash soup? When you’re done making this recipe, simply shred the chicken and omit the noodles. Add a few more cups of chicken bone broth if needed.
1 hour 10 minutes
- 4 boneless, skinless chicken thighs
- 4 tablespoons avocado oil
- 6 fingerling potatoes, diced
- 3 cups collard greens, chopped
- 3 cups chicken bone broth
- 1 tablespoon arrowroot starch
- 1 tomato, diced
- ½ shallot, sliced into rounds
- 2 cloves garlic, minced
- 2 tablespoons paprika
- ¼ teaspoon cayenne
- 1 teaspoon sea salt, plus additional for chicken
- 1 teaspoon pepper
- Preheat oven to 350 degrees F.
- In a large dutch oven over medium-high heat, add avocado oil.
- Salt chicken and allow oil to heat for 1 minute.
- Add chicken to the pot to braise each side for about 7 minutes each.
- Remove chicken and set aside.
- Lower heat to medium and add arrowroot, shallots, garlic, paprika, cayenne, salt and pepper. Sauté for 1 minute.
- Add broth and allow to come to a simmer and thicken, whisking continuously, for about 6 minutes
- Add remaining ingredients with chicken laying on top.
- Bake for 40 minutes, or until potatoes are fork tender.
- Serve over your favorite gluten-free noodle of choice.
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