Chicken Paprikash with Mushrooms


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

This recipe is part of my newsletter, The Flavor Files, and is available to paid subscribers only. Get the recipe here.

I’m a huge fan of stews, and while spring fluctuates between cool and warm temperatures, I cook a mix of different dishes at home. Last week, I made this brilliant, bright red version of chicken paprikash that I knew I had to share with you. This is my version of the hearty Hungarian stew, a comforting dish that I love eating with hot, toasted slices of buttered sourdough, steamed farro, or rice. The sweet, smoky aroma of paprika soothes my soul as much as it infuses flavor into this hearty tomato stew with chicken. The recipe calls for Hungarian paprika, but you can use regular paprika if that’s all you have in your pantry. If you like it hot, swap in hot paprika. If all you have at home is sweet paprika, stir some ground cayenne along with the paprika to amp up the heat. Another substitute that works great in place of sour cream is labneh or Greek yogurt. I prefer stews with some carbs to enjoy the liquid, and we ate this with bread and steamed farro. Rice is lovely, too. Get the recipe here.

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