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Creamy Chicken Paprikash Recipe

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★★★★★

4.6 from 116 reviews

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/creamy-chicken-paprikash-recipe/