This melt-in-your-mouth paprikash chicken and potatoes is a comfort food from my grandmother’s kitchen that’s an all-in-one meal!

One of my earliest memories of my grandmother cooking is of her making paprikash chicken. I would watch her peel the potatoes (always with a knife!) and slowly, so lovingly, saute the onions. I knew intuitively that it wasn’t about the ingredients that went into the dish but about the love and passion she put into it.

Today, I make paprikash chicken on a regular basis. It’s one of my recipes that every single member of my family says “oh yay!” when they see I’ve made it, and it works for a beautiful Yom Tov seudah as well as a hearty weeknight supper. I love the ease of it being a one-dish meal — when I make it for Yom Tov, I can cross off both protein and starch from my menu, and when I make it during the week, I can serve it with a salad dressed with my everyday salad dressing and know that everyone had a well-rounded meal.

I love that you can make this on the stove top, in the oven in a 9×13 or oven-to-table dish, or even in the Crock-Pot. That’s how easy and versatile it is!

The trick to getting that deep, bold flavor is sautéing the onions for a long time, low and slow. Usually, when I make this, I start with the onions. Then, while they are sautéing slowly, I prepare the rest of the components.

I like to use russet or Idaho potatoes, but really any will work.

Every time I talk about this recipe on Instagram, I am asked if it can be made with cutlets. And the answer sadly is no. You can skip the chicken altogether and and just make paprikash potatoes — I’ve done this often — and then make a separate dish of cutlets, but chicken cutlets made this way will dry out.

This recipe can easily be doubled. I don’t suggest freezing it, as potatoes don’t freeze very well, but you can certainly make it two or three days in advance. When reheating, just cover tightly. I keep my oven on 200° the whole Yom Tov and find it reheats well at that temperature.

My Grandmother’s Parikash Chicken and Potatoes

This melt-in-your-mouth parikash chicken and potatoes is a comfort food that's an all-in-one meal!

Print Recipe

Ingredients

2 Tbsp oil
4 medium onions, diced
3 cloves garlic, chopped
4-5 medium potatoes, peeled and cubed
4 tsp paprika, divided
½ tsp cayenne pepper or chili powder (optional, if you like it spicy), divided
1½ tsp smoked paprika,* divided
Salt and pepper, to taste
1 cup chicken stock (or 2 tsp consomme powder dissolved in 1 cup water)
4 chicken bottoms, or any pieces of bone-in chicken

Instructions

In a large frying pan or skillet, heat oil over medium-low flame. Add onions.
Saute for about 10 minutes, then add garlic. Continue sauteing another 10-15 minutes, until onions are golden.
Add potatoes and half the spices. Mix well. Add chicken stock.
Place chicken on top of potatoes. Sprinkle remaining spices on top of chicken.
Cover and simmer on low for 2½-3 hours.

Notes

If making this in the oven or cooking in a Crock-Pot, it’s always best to saute the onions and garlic in a frying pan first, but you can skip it if need be and just place the oil, onions, garlic, and potatoes with the spices in the pan/crock and toss well.

For the Crock-Pot method, add chicken stock, chicken and remaining spices and cook on low for 5-6 hours.

For oven-baking, skip the chicken stock and place the chicken on top of the potatoes with the remaining spices. Bake, covered, at 350℉ for 2 hours.

*If you do not use smoked paprika on Pesach, it can be omitted.

Recipe by Faigy Murray | https://mykitchenmystudio.com/paprikash-chicken-and-potatoes/

Servings: 4

My Grandmother’s Paprikash Chicken and Potatoes