Chicken paprika is I think the easiest appetizer or viand that you can cook. You just need a chicken breast fillet and some paprika and other simple ingredients you can find in the kitchen. Just toss them to coat the chicken and you are ready to fry it! Since chicken breast is a little bit dry, you can use other parts like thigh fillet to make it juicy and tastier. But if you want to use the chicken breast fillet, there is a method that will make it moist when fried. Just soak is in a brine solution using salt and sugar in equal amount then mix it with water. I have a brining method in this blog that you can use. Just search it here or just follow this link: how to brine your meat.
Chicken Paprika: A Simple Yet Flavorful Dish to Love
I still remember the first time I tried cooking chicken paprika. It was one of those rainy afternoons in my hometown in Batangas, and my cousin Tito Boy had just come home from a trip to Hungary. He was raving about the flavors of their local dishes, particularly the use of paprika. I was curious and eager to try something new, so I asked him how he thought we could incorporate it into our home-cooked meals.
“Madali lang ‘yan,” he said with a grin, pulling out a small tin of bright red spice from his bag. “Pwede mong gamitin sa manok, simple lang pero sobrang sarap!”
A Simple Chicken Recipe with a Touch of Nostalgia
That day, with nothing but chicken breast fillet, a handful of spices, and Tito Boy’s enthusiasm, I whipped up my first batch of chicken paprika. The beauty of this dish is its simplicity. You don’t need fancy ingredients—just the usual staples you probably already have in your kitchen. The key, of course, is the paprika, which gives the dish a smoky depth and a vibrant color that makes it as appetizing as it is delicious.
Traditionally, paprika is a prominent ingredient in Hungarian cuisine, where it’s often used in stews and soups. But in Filipino cooking, we love to tweak recipes to suit our taste. Instead of slow-cooking, this version is quick and easy—perfect for busy weekdays or when you just want a fuss-free meal.
Choosing the Right Chicken Cut for Juicy Results
Most people use chicken breast for this dish because it’s easy to work with and cooks fast. However, if you’ve ever cooked chicken breast before, you’d know it can turn out a little dry if not done right. If you want something juicier and more flavorful, I recommend using thigh fillet instead. It has more fat, which helps keep it moist even after frying.
But if you’re like me and prefer chicken breast for its lean texture, don’t worry! There’s a simple trick to ensure it stays tender and juicy: brining. Soaking the meat in a solution of salt, sugar, and water before cooking allows it to absorb moisture, preventing it from drying out when fried. If you have time, let it brine for at least 30 minutes—it makes a huge difference!
The Secret to Perfectly Seasoned Chicken Paprika
The magic of this dish lies in its seasoning. I like to mix paprika with a bit of black pepper, salt, and chicken powder. This combination enhances the natural taste of the chicken while giving it that signature smoky flavor. The key is to rub the seasoning well into the meat, ensuring every piece is evenly coated.
Tito Boy always said, “Mas masarap ‘pag may pagmamahal.” So don’t rush this step—take your time to massage the spices into the chicken and let it sit for a few minutes to allow the flavors to develop.
Frying the Chicken to Golden Perfection
Once your chicken is well-seasoned, it’s time to fry! Heat some cooking oil in a pan over medium heat. The trick here is not to overcrowd the pan; otherwise, the chicken won’t cook evenly. Let each piece sizzle and develop a beautiful golden-brown crust. About five minutes per side should do the trick.
One thing I learned from my older sister, Ate Linda, is to drain the chicken on a strainer instead of paper towels. This keeps the crust crispy instead of turning soggy from the trapped steam. A small step, but it makes all the difference!
Bringing It All Together for Chicken Paprika
The final touch? A squeeze of fresh lemon juice! This brightens up the flavors, cutting through the richness and giving the dish a subtle tang. It’s a small step but one that makes the dish taste even more refreshing.
I served this dish that rainy afternoon with a steaming bowl of garlic rice, and let me tell you—it was an instant hit. Tito Boy, my mom, and even my picky younger brother couldn’t stop raving about how good it was.
A Dish Worth Adding to Your Recipe Collection
If you’re looking for a quick and easy meal that doesn’t skimp on flavor, this chicken paprika recipe is worth a try. Whether you’re cooking for yourself or preparing a dish to share with family, it’s a foolproof way to enjoy a comforting meal that’s both simple and satisfying.
So the next time you’re in the kitchen, why not give this recipe a go? Who knows, it might just become a family favorite in your home, just like it did in mine!
How to Cook Chicken Paprika
Ingredients
- 3/4 kilo chicken breast fillet
- 2 tsp. paprika
- 1/2 tsp. black pepper powder
- 1/2 tsp. salt
- 1 tsp. chicken powder or granulated seasoning
- cooking oil for frying
- lemon juice or calamansi juice
Instructions
How to Cook Chicken Paprika
- Slice the chicken breast fillet into strips. Set aside.
- In a small bowl, combine paprika, black pepper, salt and chicken powder. Mix until well combined.
- Add the paprika mixture in the chicken and rub it and mix until well coated.
- Heat cooking oil in a frying pan and fry the chicken for 5 minutes in medium heat until golden brown.
- When cooked, remove from pan and put in a strainer to drain excess oil.
- Put in a serving plate and squeeze some lemon juice over the chicken then serve hot.
Video
Notes
Cooking Tips:
Brine for Juicier Chicken
Chicken breast tends to dry out quickly when fried, but soaking it in a brine solution of salt, sugar, and water helps retain moisture. This simple technique allows the meat to absorb extra liquid, keeping it tender and flavorful. For best results, let the chicken brine for at least 30 minutes before cooking.Let the Spices Infuse the Chicken
Rubbing the paprika seasoning well into the chicken ensures every bite is packed with flavor. Letting the seasoned chicken rest for at least 10 minutes before frying allows the spices to penetrate the meat. This step enhances the overall taste and gives the dish a deeper, richer flavor.Fry at the Right Temperature
Cooking the chicken over medium heat prevents it from burning on the outside while remaining undercooked inside. If the oil is too hot, the spices can scorch, giving a bitter taste to the dish. To achieve a perfectly golden crust, maintain a steady temperature and avoid overcrowding the pan
