Description
Hungarian Chicken Paprikash is a comforting, flavorful dish that’s beloved for its rich, creamy paprika-infused sauce and tender chicken. A staple of Hungarian cuisine, this dish is perfect for family dinners or when you want to impress guests with a hearty, home-cooked meal. Traditionally served with egg noodles or dumplings, Chicken Paprikash combines simple ingredients with bold flavors, making it an unforgettable culinary experience.
Ingredients
Scale
- 2 lbs chicken thighs and drumsticks (bone-in, skin-on for best flavor)
- 2 tablespoons olive oil or butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional, for added depth)
- 2 cups chicken broth
- 1 cup diced tomatoes (or 1 cup tomato puree)
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, spaetzle, or rice (for serving)
Ingredient Highlights
- Sweet Hungarian Paprika: This spice is the soul of the dish, providing a sweet, mildly spicy, and smoky flavor. Use high-quality paprika for an authentic taste.
- Chicken Thighs and Drumsticks: Bone-in, skin-on pieces deliver maximum flavor, but boneless, skinless chicken can also be used for convenience.
- Sour Cream: This classic ingredient adds richness and tang to the sauce, balancing the sweetness of the paprika.
- Onion and Garlic: The base flavors for the sauce, caramelized onions, and garlic enhance the depth of flavor.
Instructions
Prepare the Chicken:
- Season the Chicken: Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sear the Chicken: Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the chicken pieces, skin-side down, and cook until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Prepare the Sauce:
- Cook the Onions: In the same skillet, add the chopped onions and cook over medium heat until softened and lightly golden, about 5 minutes.
- Add Garlic and Paprika: Stir in the minced garlic and paprika, cooking for about 1 minute to release their flavors. Be careful not to burn the paprika.
- Deglaze with Broth: Add the chicken broth and scrape up any browned bits from the bottom of the skillet for added flavor. Stir in the diced tomatoes or tomato puree.
Simmer the Chicken:
- Return the Chicken: Place the chicken back into the skillet, submerging it partially in the sauce. Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the chicken is tender and cooked through.
Finish the Sauce:
- Make the Sour Cream Mixture: In a small bowl, whisk together the sour cream and flour until smooth.
- Thicken the Sauce: Remove the skillet from heat and stir in the sour cream mixture. Mix well to combine. Return the skillet to low heat and cook for an additional 5 minutes, stirring frequently, until the sauce thickens. Adjust seasoning with salt and pepper as needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 400-450 kcal
- Fat: 25g
- Carbohydrates: 10g
- Protein: 25g