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Chicken paprikash
Season the chicken and brown it skin side down in the lard in a heavy pot, 5 minutes a side. Set aside. Lower the heat and cook the onion in the fat for 12 minutes until soft and pale gold.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chicken paprikash take?
1 hr 25 min all in — 25 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Stockpot, Mixing bowl, Spider or strainer, Tongs.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Sour cream → Crème fraîche. Richer, less sour, and it never splits. Add a squeeze of lemon. Nokedli → Wide egg noodles. The diaspora shortcut. Acceptable.
What should I watch for?
Paprika into hot fat on the heat goes bitter in seconds. Always off the heat.
Any tips from this recipe?
Chicken on the bone. Breast meat goes stringy and gives the sauce nothing. Cucumber salad: thin slices salted 20 minutes, squeezed, dressed with vinegar, a little sugar, sour cream and paprika on top.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.