---
title: Chicken Paprikash
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-paprikash-569666cffd2cb985538b4567
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
rating: 3.0
rating_count: 3100
source_chef: Recipe Development Team
review_highlights:
  - theme: Ease of prep
    text: The recipe is straightforward and introduces newcomers to polenta in an approachable way.
nutrition:
  calories: 772
  protein: 50
  fat: 41
  saturated fat: 15
  carbohydrates: 48
  sugar: 9
  fiber: 6
  sodium: 578
precooked: false
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Polenta/chicken-paprikash.avif"
---
Pat @chicken legs{32%oz} dry with paper towels and season on all sides with @salt{} and @pepper{}. Heat a large drizzle of @olive oil{} in a #large tall-sided pan{} over medium-high heat. Once hot, add the chicken skin-side down, and cook ~{8%minutes}, turning to brown on all sides. Remove from the pan and set aside – we’ll finish cooking it later!

Meanwhile, halve, peel, and finely chop the @yellow onion{2%unit}. Mince or grate the @garlic{4%clove}. Add the onion and garlic to the same pan over medium heat. Cook, tossing ~{5%minutes}, until softened. TIP: Add a splash of water to help scrape up all the brown bits in the pan.

Stir the @hot smoked paprika{2%tsp}, half the @coriander{1%tsp}, and 2 tablespoons @tomato paste{6%oz} into the pan. Cook ~{1%minute}, until fragrant. Season with salt and pepper. Add 1 cup water and the @chicken stock concentrate{2%unit} to the pan and stir to combine. Bring to a simmer over medium-low heat.

Return the chicken to the pan, cover, and simmer ~{15%minutes}, until the chicken is cooked fully through. Once cooked through, remove the chicken and stir half the @sour cream{8%oz} into the sauce. Add a few handfuls of @spinach{10%oz} (use as much or as little as you like!) and toss ~{2%minutes}, until the spinach is wilted. Season generously with salt and pepper.

In a #small pot{}, bring 2 cups water and a large pinch of salt to a boil. Once boiling, add the @polenta{1%cup} and whisk constantly until thickened, ~{2%minutes}. Stir in the remaining sour cream and season with salt and pepper.

Chop the @dill{½%oz}. Serve the chicken on a bed of polenta, then top with the paprikash sauce and a sprinkle of dill. Enjoy!