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Shared by Alex Sternberg

Chicken Paprikash

Yield: 6 servingsTime: 1 h 30 min

Chicken Paprikash

Yield: 6 servingsTime: 1 h 30 min

Family Journey

Auschwitz-BirkenauRavensbrückDombovar, Hungary
Pápa, HungaryNew York

This recipe was shared by Alex Sternberg. Read more about his family in "A Mother’s Chicken Paprikash Recipe Lives On" and try his recipe for spaetzle (fresh egg noodles).


  • 3 tablespoons cooking oil
  • 8 chicken legs, bone-in and skin-on
  • 1 yellow onion, finely chopped
  • ½ green or red bell pepper, de-stemmed, de-seeded and finely chopped
  • 2 teaspoons sweet paprika
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 5 to 6 parsley stalks with leaves
Main CoursesMeat Kosher for PassoverGluten FreeEastern Europe


  • Step 1

    Place the oil into a large pot over medium high heat.

  • Step 2

    Once the oil is hot, gently place the chicken pieces into the pot and sear on both sides until golden brown, about 5 minutes on each side. Transfer the seared chicken onto a plate.

  • Step 3

    Reduce the heat to medium and add the onions into the same pot and saute, stirring occasionally, until soft, about 8 to 10 minutes.Add the pepper into the pot and cook for another 3 to 5 minutes or until the peppers soften.

  • Step 4

    Add the chicken back into the pot with the onions and peppers. 

  • Step 5

    Add the paprika, salt, pepper and parsley and mix to coat the chicken. 

  • Step 6

    Add 3 cups of water to the pot or enough to cover the chicken ¾ the way up.

  • Step 7

    Bring the pot to a simmer over medium heat and cover with a lid. Continue cooking over a gentle simmer for 30 minutes. Remove the lid and reduce the heat to medium low, cooking the chicken on a gentle simmer for another 20 to 30 minutes or until the liquid reduces in half and the chicken is cooked and tender. 

  • Step 8

    Serve the chicken paprikash hot with spaetzle.