I had never heard of “paprikash” until I tried it out at a restaurant a few years back. I immediately fell in love with the sweet and creamy dish. I love to stir-fry. Simply because it typically means its going to be a quick and easy meal. When I spotted this recipe I knew I needed to give it a try. We absolutely LOVE all the ingredients in the recipe, so I was sure it would be a winner. 

 Sure enough it was an instant hit! Luckily, there was more than enough for lunch the next day, and to be honest I think it tasted even better the next day. The flavors were able to marinate the meat and vegetables. Typically a paprikash is slow cooked for hours. In this case it’s cooked quickly giving the met and vegetables little time to marinate. 

Adapted from: Rachael Ray, February 2011

Stir-Fried Chicken Paprikash

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 4


  • 1 lb boneless skinless, chicken breast, cut into bite size pieces
  • 2 tbsp dry sherry
  • 1 tbsp garlic, finely chopped
  • 2-1/2 tsp cornstarch
  • 2 tbsp plus 2 tsp vegetable oil
  • 3/4 cup chicken broth
  • 1 onion, thinly sliced
  • 1 red bell pepper, julianne sliced
  • 1 tbsp sweet paprika
  • 1/3 cup sour cream
  • 3 tbsp flat-leaf parsley, chopped
  • salt and pepper


  1. In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.
  2. In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
  3. Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry until the chicken begins to brown, about 1 minute; transfer to a plate.
  4. Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute. Add the paprika, return the chicken and any juices to the wok, increase the heat to high and stir-fry until just combined. Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes. Stir in the sour cream and parsley.
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This is my version of a similar recipe that Rachael Ray debuted back in 2006! This is a 2 pot meal and makes for a wonderful lunch the next day!

Prep:  15 minutes
Total: 50 minutes


  • 1 package of kielbasa
  • 1 small can of sauerkraut, drained and rinsed
  • 1 onion diced
  • 1/2 bag of baby carrots
  • 3-4 red potatoes, cut into bite size pieces
  • 2 tbsp spicy brown mustard
  • 1 tbsp each of parsley flakes and dill
  • 1 tsp paprika 
  • 2 tbsp water
  • 2 tbsp butter
  • Ground pepper and dill for plating

1.  Wash and cut potatoes. Add carrots, then potatoes to a sauce pan and fill with water. Cook on high for 15-20 minutes until the potatoes are fully cooked.

2. While potatoes and carrots are cooking; cut kielbasa into bite size pieces, and place in a skillet. Cook on medium heat until brown on both sides.

3. Dice onion and rinse sauerkraut. Push the kielbasa to the edge of the skillet and add the butter, onions, and sauerkraut.

4. Place lid on and cook for a few minutes. In a bowl combine, mustard, paprika, and water. Mix together and pour over contents of the skillet.

5. Drain potatoes and carrots. Push all the contents of the skillet to the sides, and put the other pat of butter in the skillet. Add potatoes and carrots. Sprinkle with parsley flakes and dill. Let them brown for a minute or two and then mix all contents together. Cook with lid on for a few minutes so that all the flavors can marry!

6. Plate and sprinkle with a little more dill and ground pepper.

*I serve this as is with no sides to accompany it-it’s hardy enough that you won’t need anything else!

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