Organic Paprika is what makes this dish Hungarian paprikash. Take artistic license with the accents but go heavy on the paprika and cook it until the house smells of a wood fire and charred chile. Fresh parsley and sour cream are the perfect garnish.

Prep time: 40 min

Cook time: 60 min

Total time: 100 min

Chicken Paprikash
Copyright Recipe © 2014 Woodland Foods


Serves 6-8

  • 4 Whole Chicken Legs, split into thighs and drumsticks

  • 1 Tablespoon Neutral Cooking Oil

  • 1 Tablespoon Kosher Salt

  • 1/2 Tablespoon Ground Black Pepper

  • 1 Large Onion, thinly sliced

  • 2 Cloves Of Garlic, minced

  • 1 Semi Select Bay Leaves

  • 3 Tablespoons Organic Paprika

  • 1 Tablespoon All-Purpose Flour

  • 1/2 Cup Chicken Broth

  • 1/2 Cup Canned Crushed Tomatoes

  • 1 Lemon , juiced

  • Cooked Egg Noodles, buttered

  • Fresh Chopped Parsley, garnish

  • Sour Cream, garnish


  1. Place a Dutch oven over medium-high heat and add the oil. Season the chicken parts with salt and ground black pepper and add them one at a time to the pot, keeping the oil sizzling. Turn each piece as they brown then remove them to a rack. Add the onions, garlic and bay leaf to the pot and reduce the heat to medium-low. Cook for 5 minutes.

  2. Add the Organic Paprika and flour. Stir frequently until the paprika odor is nutty and potent.

  3. Add the broth and tomatoes to the pot and bring to a simmer, cook for 20-30 minutes. Add the lemon juice and check for salt and pepper and serve over warm buttered egg noodles with fresh parsley and sour cream.