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Dutch Oven
Dinner

Paprika Chicken

Paprika Chicken: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

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Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Sumit Surai, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Paprik%C3%A1s_Csirke_Galusk%C3%A1val.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Paprika Chicken

Photo: Sumit Surai · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •1 ea. (2-3 pounds ) chicken
  • •2 medium onions , chopped
  • •2–4 tablespoons sweet (not hot) paprika
  • •5–7 tablespoons olive oil
  • •1 cup sour cream
  • •¼–½ cup heavy cream
  • •Salt
  • •Fresh green parsley
  • •6–7 whole black peppercorns
  • •1 green bell pepper (optional)
  • •½ red bell pepper (optional)
  • •1 carrot (optional), thinly sliced
  • •1 onion (optional), thinly sliced

Instructions

  1. 1Cut the chicken into eight pieces.
  2. 2Add the oil to a medium sauté pan . Sauté the onions for about 3–4 minutes or until they turn yellow.
  3. 3Add the chicken, peppercorns, salt, and paprika, and stir it rapidly. It is a lot of paprika, but it is not hot and this is a Paprikash. Add water immediately to cover the meat.
  4. 4Simmer over low heat. If using, add peppers and carrots after 10 minutes of simmering. Stir occasionally until the chicken is tender. If necessary add more water, but very sparingly. Do not boil the chicken—it should be almost fried in the end. This takes about 45–50 minutes. During the last 15 minutes, stop adding water and wait until the liquid is almost boiled off. Keep about a half finger's width of gravy on the bottom of the pan
  5. 5Add the sour cream and heavy cream to the gravy and stir. Add fresh chopped parsley on the top.
  6. 6Serve with dumplings, rice or mashed potatoes and salad.

Camp tips

  • • It is important not to use hot paprika, as this would make the soup too spicy and of the wrong consistency. In the United States, paprika is typically mild and sweet unless otherwise indicated.
  • • If desired, for every carrot used add ⅓ parsnip , thinly sliced. This takes away the slight sweetness of the carrot.
  • • If you want to avoid the heavy cream, use more sour cream.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

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