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Paprika Chicken with Kielbasa

Scott Phillips

Servings: six.

This is a riff on a traditional Hungarian dish, Chicken Paprikás. I’ve added kielbasa and pimentón because I love the smoky flavor they contribute.


  • 6 bone-in, skin-on chicken thighs (about 2 lb.)
  • Kosher salt and freshly ground black pepper
  • 4 to 5 Tbs. olive oil
  • 1 lb. kielbasa, cut on the diagonal into 12 chunks
  • 1 medium onion, small diced
  • 2 medium garlic cloves, chopped
  • 2 medium green bell peppers, medium diced
  • 2 Tbs. sweet Hungarian paprika
  • 1 tsp. sweet smoked Spanish paprika (pimentón)
  • 1 28-oz. can diced tomatoes
  • 1 cup low-salt chicken broth
  • 1/2 cup sour cream
  • 3 Tbs. chopped fresh parsley

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 540
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 135
  • Sodium (mg): 1290
  • Carbohydrates (g): 15
  • Fiber (g): 2
  • Protein (g): 36


  • Season the chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 Tbs. of the oil in a 6-quart Dutch oven over medium-high heat until shimmering hot. Sear the chicken on both sides until nicely golden brown, about 8 minutes total. Transfer the chicken to a plate and sear the cut ends of the kielbasa until golden brown, about 2 minutes total. Transfer the kielbasa to the plate with the chicken. Pour off and discard the fat from the pan.
  • Add 2 more Tbs. of the oil, reduce the heat to medium, and cook the onion, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the garlic and cook until fragrant and the onions are completely soft and golden, 2 to 3 minutes more. Push the onions and garlic to one side of the pan and add 1 Tbs. of olive oil if the pan looks dry. Add the peppers and cook, stirring once or twice, until beginning to brown, 4 to 5 minutes.
  • Remove the pot from the heat, add both of the paprikas and stir together with all the vegetables for 30 seconds. Return the pot to the heat and add the tomatoes, chicken broth, and 1/4 tsp. pepper. Immerse the chicken in the sauce and scatter the kielbasa on top. Cover and simmer over medium-low heat until the thighs are cooked through (cut into a thigh near the bone to check for doneness), 25 to 30 minutes. Remove the skin from the chicken if you like. Stir in the sour cream, season with salt to taste and serve sprinkled with parsley.

Make Ahead Tips

This can be made up to three days ahead without adding the sour cream. Reheat over medium heat and stir in the sour cream as directed.


Rate or Review

Reviews (4 reviews)

  • jaws100 | 07/20/2021

    Easy & quick to put together, and very tasty!! Added a pinch of Italian seasoning, basil & a bay leaf. Also thickened it a bit. This one is a keeper!!!

  • Krispie | 05/25/2017

    This was absolutely delicious. It would be wonderful for company even.

  • ChestnutCabinCook | 01/05/2014

    A tasty 5-star recipe for us. I found this recipe while looking for a dish in which I could use both Kielbasa that I had just purchased and several left over chicken thighs (from another meal). The other ingredients were in my pantry. The dish comes together fast. Yes, it's juicy but that's what we loved over pasta noodles! Serve it in shallow bowls if this is a concern. Can be spiced up with more garlic or onion as you like.

  • schundogs | 01/18/2009

    the receipe seems runny... maybe half the diced tomatoes?

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