Description
A classic Hungarian comfort dish featuring tender chicken pieces simmered in a rich, creamy paprika sauce. This traditional recipe balances the sweet, earthy flavor of paprika with the tanginess of sour cream for a hearty, satisfying meal.
Ingredients
Scale
- For the Chicken Paprikash:
- 4–6 bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons vegetable oil or butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon hot paprika or smoked paprika (optional, for extra heat)
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- For Serving:
- Egg noodles, nokedli, rice, or mashed potatoes
Instructions
- Prepare the Chicken: Season the chicken thighs or drumsticks generously with salt and pepper. In a large skillet or Dutch oven, heat the vegetable oil or butter over medium-high heat. Once hot, add the chicken pieces skin-side down. Cook for 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion and sauté over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and sliced red bell pepper, and cook for an additional 2-3 minutes until the vegetables are tender and fragrant.
- Add the Paprika and Chicken Broth: Reduce the heat to low and stir in the Hungarian sweet paprika and hot or smoked paprika, if using. Cook for 1 minute, stirring constantly to ensure the paprika doesn’t burn. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet.
- Simmer the Chicken: Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer over low heat for 30-35 minutes, or until the chicken is cooked through and tender.
- Finish the Sauce: In a small mixing bowl, combine the sour cream with a few tablespoons of the hot sauce from the skillet. This step tempers the sour cream and prevents it from curdling when added to the hot sauce. Stir the tempered sour cream back into the skillet, mixing it into the sauce until smooth and creamy. If the sauce is too thin, you can thicken it by stirring in the all-purpose flour at this point.
- Serve: Serve the Chicken Paprikash hot, garnished with fresh parsley. Pair it with egg noodles, nokedli, rice, or mashed potatoes to soak up the delicious sauce.
Notes
- Authentic Hungarian paprika is essential for the best flavor. Look for Hungarian sweet paprika, which is deeper in color and flavor than standard paprika.
- Always add paprika to the pan off direct heat or on very low heat to prevent burning, which can make it bitter.
- For an authentic Hungarian experience, serve with nokedli (Hungarian dumplings similar to German spätzle).
- The dish can be made ahead and reheated, as the flavors often improve when allowed to meld overnight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving (chicken with sauce)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 180mg