Living On Food

Chicken Paprika




Slice the onion thinly and rub it with paprika, cumin, coriander, and one teaspoon of salt. Lay the onion slices in the bottom of the crockpot.

Rub the chicken with salt and pepper. Heat a small amount of oil in a pan and fry briefly until the skin browns. No need to cook the chicken through.

Lay the chicken on top of the onions. Add water to barely cover the chicken. Set the crockpot (ours is six hours at high or ten at low.)

About an hour before finishing (when using high heat), slice the potatoes into long thin strips and lay them on top.

When finished, the chicken will be so tender it completely falls apart. Serve topped with yogurt or sour cream. Bread is also good for dipping.


I'm pretty sure that Chicken paprika is originally a Hungarian dish, but I wasn't working from any particular recipe.

I didn't need to add any water; the onions cook down a lot. Many recipes call for less water in the first place, in which case you might need to add some. (When I rubbed the onions with paprika, they got tangled up and took a lot of space. Maybe they're supposed to lay flatter.)

The liquid soaks in overnight, so on day two it's much thicker.

If you stir it, the chicken will shred completely, tasting fine but looking less appealing.

We want to try it with a much higher potato ratio.

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