Description
Chicken Paprikash is a classic Hungarian stew featuring tender chicken simmered in a rich and creamy paprika-infused sauce. This comforting dish balances the smoky, sweet, and slightly spicy flavors of Hungarian paprika with fresh vegetables and a luscious sour cream roux, perfect for serving over egg noodles or with crusty bread.
Ingredients
Chicken and Seasoning
- 3 lb bone-in, skin-on chicken drumsticks and thighs (can substitute with boneless, skinless chicken thighs)
- Salt & pepper, to taste
- 1 tbsp olive oil
- 3 tbsp butter
Vegetables and Sauce Base
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 large tomato, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
Spices
- 3 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 1/2 tsp hot paprika or a pinch of cayenne pepper
Liquids and Thickener
- 2 cups chicken broth
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 small lemon, juice of
Garnish
- 2 tbsp fresh parsley, minced (optional)
Instructions
- Season and Sear Chicken: Generously season both sides of the chicken with salt and pepper. Heat the olive oil and butter in a large, heavy-bottomed braiser or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken for about 3 minutes per side until nicely browned. Remove the chicken to a plate and set aside.
- Sauté Vegetables and Add Spices: In the same pan, add the diced onions and cook over medium heat for 3–4 minutes until softened. Stir in the diced red bell pepper, tomatoes, and minced garlic, cooking for another 2–3 minutes until fragrant and softened. Then mix in the tomato paste and all three types of paprika (sweet, smoked, and hot), cooking for about 1 minute to release their flavors. Season the mixture lightly with salt and pepper.
- Add Broth and Simmer Chicken: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle boil, then reduce heat to low. Return the chicken and any juices to the pot, cover, and let simmer for about 45 minutes, or until the chicken is tender and cooked through. Remove the chicken to a plate and set aside for the next step.
- Prepare the Sour Cream Roux and Thicken Sauce: In a small bowl, whisk together the sour cream and flour until smooth. Temper this mixture by slowly adding a few spoonfuls of the hot sauce from the pot, stirring continuously. Then pour the mixture back into the pot and whisk until fully incorporated and smooth, ensuring no lumps. Nestle the chicken back into the sauce and cook uncovered over medium-low heat for another 10 minutes, allowing the sauce to thicken and become creamy.
- Finish and Serve: Squeeze the juice of one small lemon into the sauce, taste, and adjust seasoning with salt and pepper if necessary. Garnish with freshly minced parsley, if using. Serve the rich, creamy chicken paprikash warm over egg noodles, dumplings, or with crusty bread. Enjoy your meal!
Notes
- You can substitute bone-in chicken with boneless, skinless thighs for easier eating, though bone-in adds more flavor.
- When tempering the sour cream mixture, add it slowly to prevent curdling and ensure a smooth sauce.
- If you prefer less heat, reduce or omit the hot paprika or cayenne pepper.
- Serve with traditional Hungarian egg noodles (nokedli) or spaetzle for authenticity.
- The sauce can be made a day ahead; flavors will deepen after resting overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
