Rice Cooker Chicken Paprikash

Transform your weeknight dinners with this Rice Cooker Chicken Paprikash, a one-pot wonder that delivers rich, comforting flavors with minimal effort. This recipe combines tender, golden seared chicken thighs with a luscious sauce infused with sweet Hungarian paprika, smoky undertones, and a velvety sour cream finish—all prepared effortlessly in your rice cooker! Perfectly caramelized onions and garlic form the base of this hearty dish, while a quick paprika-flour roux ensures a thick, flavorful sauce. Serve it over egg noodles, rice, or even mashed potatoes for a meal that feels gourmet without the hassle. With its streamlined cooking process and bold flavors, this is the ultimate recipe for busy cooks looking to turn classic Hungarian-inspired Chicken Paprikash into an easy, crowd-pleasing dinner.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 large yellow onion
• 3 cloves garlic cloves
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 0.5 cup sour cream
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley
• 12 oz egg noodles (optional, for serving)

Directions

Step 1

Dice the yellow onion and mince the garlic cloves. Chop the parsley for garnish and set it aside.

Step 2

Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.

Step 3

Set the rice cooker to its 'Sauté' or 'Cook' setting. Add vegetable oil and butter to the rice cooker pot and let it heat up for 1–2 minutes.

Step 4

Add the chicken thighs to the rice cooker pot and sear them for 3–4 minutes per side, until golden brown. Remove the chicken and set it aside.

Step 5

To the same pot, add the diced onion and cook for 2–3 minutes until softened and translucent. Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.

Step 6

Sprinkle the sweet Hungarian paprika, smoked paprika, and flour over the onion and garlic mixture, stirring continuously for 1–2 minutes to create a paste.

Step 7

Add the chicken broth and tomato paste, whisking until smooth. Bring the mixture to a simmer in the rice cooker.

Step 8

Return the seared chicken thighs to the pot, ensuring they are mostly submerged in the sauce. Close the lid and switch the rice cooker to its 'Cook' or 'Stew' setting. Cook for 30 minutes.

Step 9

After 30 minutes, carefully open the lid and stir in the sour cream. Let the sauce simmer for an additional 5 minutes with the lid slightly ajar to thicken.

Step 10

Taste the sauce and adjust seasoning with more salt or pepper, if needed.

Step 11

Serve the Chicken Paprikash over cooked egg noodles, rice, or mashed potatoes, and garnish with chopped parsley. Enjoy!

Nutrition Facts

Serving size	1428.5 grams (1428.5g)

Amount per serving	% Daily Value*
Calories	2199

Total Fat 120.40g	154%
Saturated Fat 41.50g	208%
Polyunsaturated Fat 16.80g
Cholesterol 754mg	251%
Sodium 3460mg	150%
Total Carbohydrate 141.30g	51%
Dietary Fiber 17.00g	61%
Total Sugars 22.40g
Protein 149.10g	298%

Vitamin D 32IU	159%
Calcium 377mg	29%
Iron 16mg	91%
Potassium 2506mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 26.6%

Carbs: 25.2%