I love this recipe because it’s very flexible and I can almost always throw it together quickly with stuff I already have around the kitchen. It’s good for vegetarians, too: you can use chickpeas instead of chicken and it’s still just as delicious (if you like chickpeas, that is).
I include instructions for a pressure cooker like an Instant Pot or Foodi as well. If you use this method, you still get the same wonderful flavor, but instead of a sauced chicken served over rice, your chicken and rice will be mixed together. A small price to pay for convenience.
Note on chicken: I like to use bone-in chicken thighs and legs, or boneless chicken thighs, because they have a higher fat content and maximize the tastiness of the recipe. Boneless skinless chicken breasts are an OK substitution. Alternatively, if you’re feeding a family, just use a whole chopped up chicken. Boneless skinless chicken will also cook faster than bone-in, if you’re short on time.
1 lb chicken
CAN SUBSTITUTE OR ADD: 16 oz can of chickpeas
½ c flour
1-2 tbsp butter or vegetable oil
2 cups chicken stock or broth (I use Better than Bullion Roasted Chicken Base) OR 2 cups vegetable stock
3 tbsp paprika (Hungarian paprika is supposed to be the best for this, but I mostly use regular)
½ c sour cream OR plain Greek yogurt (more or less, according to your tastes)
Salt and pepper to taste
Rice (can substitute egg noodles, dumplings, spaetzle, or mashed potatoes)
- If using boneless/skinless chicken, chop into small strips for faster cooking.
- For all chicken, sprinkle with salt and pepper. You can use garlic salt if you are so inclined.
- For all chicken, mix ½ c flour with a generous amount of salt and pepper. Dredge chicken in flour mixture.
- Dice onion finely.
- If using chickpeas, drain water from can.
STOVETOP (if using pressure cooker, follow alternate directions below):
- Start preparing rice according to package directions. It can cook while you make the paprikash.
- Heat butter or oil on medium-high heat in large skillet or Dutch oven until shimmering. If using only chickpeas, skip to step 4.
- Place dredged chicken in skillet and fry on each side until browned, about 3 minutes per side for boneless/skinless, about 5 minutes per side for bone-in.
- Remove chicken from skillet to plate.
- Add onions to skillet and more oil if needed. Saute until translucent.
- Add the 2 cups of chicken stock to deglaze the pan.
- Add the paprika and more salt and pepper.
- Return chicken to pan. If using chickpeas, add them now.
- Turn heat to low and bring to simmer.
- Simmer for about 30 minutes or until chicken is cooked through to 165°F.
- Once chicken is cooked, stir in sour cream.
- Serve over rice. Pairs well with broccoli, peas, or green beans.
- Turn pressure cooker to saute mode on high. Add oil or butter.
- (If using only chickpeas, skip this step) Brown chicken on both sides. Remove from pot to plate.
- Add onion to pot and saute for a couple minutes until translucent.
- Add chicken stock, paprika, and additional salt and pepper.
- Add 1 cup rice to pot.
- Place chicken on top of rice. If using chickpeas, add them here.
- Set pressure cooker to HIGH setting for 8 minutes for boneless chicken, or to 14 minutes for bone-in chicken. Natural release pressure for 10 minutes.
- Served topped with a dollop of sour cream.