This is comforting Hungarian dish is named for its heavy addition of paprika. While many other proteins feature in paprikash style, chicken is the most popular.






Skill level

Average: 3.4 (154 votes)


  • 50 g butter, plus 25 g extra for the pasta
  • 1 onion, diced
  • 1 green capsicum, seeds removed and diced
  • 5 garlic cloves, thinly sliced
  • 2 tbsp tomato paste
  • 1 kg chicken thigh fillets, cut into 10-cm pieces
  • 1 tbsp plain flour
  • 2 tbsp paprika
  • 500 ml (2 cups) chicken stock
  • 150 ml sour cream
  • 500 g orecchiette, or other short pasta
  • 1 tbsp finely shredded parsley leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a large, heavy–based baking dish over medium heat. Add the butter, onion and capsicum and cook for 5 minutes or until the onion is softened. Add the garlic and cook for another 2 minutes or until fragrant. Add the tomato paste and stir to combine.
  2. Toss the chicken in the flour and add to the pan with the paprika and chicken stock. Stir to combine well, then bring to a simmer. Cover, reduce the heat to low and simmer for 15 minutes. Stir in the sour cream.
  3. While the chicken is simmering, cook the pasta until al dente according to the packet directions. Drain, return to the pan and toss through the extra butter.
  4. Serve the chicken alongside the pasta, scattered with parsley.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.