Creamy Chicken Paprikash Recipe

Introduction

Chicken Paprikash is a classic Hungarian comfort dish known for its rich, smoky paprika flavor and creamy sauce. This simple yet satisfying recipe highlights tender chicken thighs stewed in a fragrant onion and garlic sauce, finished with a touch of tangy sour cream.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons sweet paprika
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sour cream
• Salt and pepper to taste
• 2 tablespoons vegetable oil or butter
• 1 cup chicken broth

Instructions

1. Step 1: Heat the oil or butter in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then brown them on all sides until golden brown. Remove the chicken and set aside.
2. Step 2: In the same skillet, add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Step 3: Sprinkle the paprika over the onions and garlic, stirring quickly to mix without burning the spice.
4. Step 4: Pour in the chicken broth and return the chicken thighs to the skillet. Cover and simmer on low heat for about 30 minutes, or until the chicken is cooked through and tender.
5. Step 5: Remove the skillet from heat and stir in the sour cream until fully combined. Adjust seasoning with salt and pepper to taste.
6. Step 6: Serve the Chicken Paprikash hot, ideally over egg noodles or rice to soak up the flavorful sauce.

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor that enhances the dish.
• Swap chicken thighs for drumsticks or breasts if preferred, adjusting cooking time accordingly.
• Add a pinch of cayenne pepper for a subtle heat twist.
• For a lighter version, substitute sour cream with Greek yogurt added off the heat to prevent curdling.

Storage

Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the sour cream from curdling. The flavors often improve after sitting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts will work. Keep an eye on cooking time as boneless pieces cook faster and can dry out if overcooked.

What should I serve with Chicken Paprikash?

This dish pairs wonderfully with egg noodles, mashed potatoes, or rice, which help soak up the creamy paprika sauce.

Creamy Chicken Paprikash Recipe

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Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs simmered in a rich and flavorful paprika-infused sauce. This comforting stew is finished with creamy sour cream, resulting in a perfect balance of smoky, savory, and tangy flavors that pair wonderfully with noodles or dumplings.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Chicken and Meat

• 4 bone-in, skin-on chicken thighs (about 2 pounds)

Vegetables and Aromatics

• 1 large onion, finely chopped
• 3 cloves garlic, minced

Spices and Seasonings

• 2 tablespoons Hungarian sweet paprika
• Salt, to taste
• Freshly ground black pepper, to taste

Dairy

• 1 cup sour cream

Liquids

• 1 cup chicken broth or water
• 2 tablespoons vegetable oil or lard

Instructions

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season them generously on all sides with salt and black pepper.
2. Brown the Chicken: In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil or lard over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté Onions and Garlic: In the same skillet, reduce the heat to medium. Add the chopped onions and cook, stirring frequently, until they are soft and translucent, about 6-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add Paprika: Remove the skillet from heat briefly and sprinkle the Hungarian sweet paprika over the onions to avoid burning the spice. Stir quickly to combine, then return the skillet to low heat.
5. Simmer the Chicken: Return the browned chicken thighs to the skillet, nestling them into the paprika and onion mixture. Pour in the chicken broth or water, enough to cover the chicken halfway. Bring the mixture to a gentle simmer, cover with a lid, and cook on low heat for about 30-40 minutes, or until the chicken is tender and cooked through.
6. Finish with Sour Cream: Remove the skillet from the heat. Stir a few tablespoons of the hot cooking liquid into the sour cream to temper it, then slowly stir the sour cream mixture back into the skillet until fully incorporated. Do not boil after adding sour cream to prevent curdling.
7. Serve: Taste and adjust seasoning as needed. Serve the chicken paprikash hot over buttered egg noodles, dumplings, or rice.

Notes

• Use Hungarian sweet paprika for authentic flavor; avoid smoked paprika as it changes the traditional taste.
• Tempering the sour cream prevents it from curdling when added to the hot sauce.
• Bone-in, skin-on chicken thighs provide the best flavor and texture.
• This dish can also be made with chicken breasts, but thighs remain juicier.
• Leftovers taste even better the next day as flavors develop further.

Keywords: Chicken Paprikash, Hungarian Chicken Stew, Paprika Chicken, Traditional Hungarian Recipe