Hearty Kosher Chicken Paprikash: A Taste of Tradition

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Chicken Paprikash is a beloved dish with deep roots in Hungarian cuisine, known for its rich flavors and comforting warmth. Traditionally made with a creamy sauce, this kosher version maintains the dish’s essence while adhering to dietary laws, using a delicious non-dairy alternative to achieve its signature creaminess. This dish is perfect for a cozy family dinner or a festive Shabbat meal, bringing a touch of Eastern European tradition to your table. Its vibrant color and robust flavor make it a standout, sure to become a family favorite.

Chicken Paprikash is a beloved dish with deep roots in Hungarian cuisine, known for its rich flavors and comforting warmth. Traditionally made with a creamy sauce, this kosher version maintains the dish's essence while adhering to dietary laws, using a delicious non-dairy alternative to achieve its signature creaminess. This dish is perfect for a cozy family dinner or a festive Shabbat meal, bringing a touch of Eastern European tradition to your table. Its vibrant color and robust flavor make it a standout, sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ashkenazi Jewish
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 3 pounds chicken thighs bone-in, skin-on
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper freshly ground
Paprikash Sauce
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 tablespoons paprika preferably Hungarian
  • 2 cloves garlic minced
  • 1 cup chicken broth preferably homemade or low-sodium
  • 1 bell pepper red sliced
  • 1 can diced tomatoes 14 ounces, drained
  • 1 cup coconut cream well-stirred

Method
 

Prepare the Chicken
  1. Season the chicken thighs with kosher salt and freshly ground black pepper. Set aside to marinate while you prepare the other ingredients.
Make the Paprikash
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
  2. Stir in the paprika and minced garlic, cooking for an additional 1 minute until fragrant.
  3. Add the chicken broth, sliced red bell pepper, and drained diced tomatoes. Stir to combine.
  4. Place the chicken thighs into the pot, skin side down, ensuring they are partially submerged in the sauce.
  5. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 45 minutes, or until the chicken is cooked through and tender.
Finish and Serve
  1. Remove the chicken from the pot and stir in the coconut cream, blending well to ensure a smooth sauce.
  2. Return the chicken to the pot and simmer for an additional 5 minutes to heat through.
  3. Serve hot, garnished with fresh parsley if desired, alongside egg noodles or rice for a complete meal.

Notes

For a spicier version, add a pinch of cayenne pepper or a sliced hot pepper along with the bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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