Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs simmered in a flavorful paprika-infused sauce made with sautéed onions, garlic, tomato paste, and creamy yogurt or sour cream. This comforting one-pot meal is perfect served with mashed potatoes, egg noodles, or spaetzle and garnished with fresh parsley for an authentic touch.
Ingredients
Scale
Chicken and Seasoning
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces
- 2 tablespoons sweet paprika
- 1 tablespoon cornstarch
- Kosher salt and pepper, to taste
Sauce
- 1 large onion, diced
- 3-4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 3/4 cup chicken broth or stock
- 1/2 cup full-fat creamy yogurt or sour cream
- Freshly chopped parsley, to garnish (optional)
Instructions
- Prepare the Chicken: In a bowl, combine the chopped chicken thighs with sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil. Mix thoroughly to coat all pieces evenly.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a deep pan over medium heat. Cook the chicken in two batches, placing pieces in a single layer. Let them cook undisturbed for 5-6 minutes to form a golden crust, then stir and cook for an additional 3-4 minutes. Set aside. If the pan starts to stick during the second batch, add a few tablespoons of broth to deglaze.
- Sauté Onions: In the same pan, heat the remaining 1 tablespoon of olive oil. Add diced onion and sauté for 3-4 minutes until softened.
- Add Garlic and Spices: Add minced garlic, tomato paste, and smoked paprika to the onions. Stir constantly and cook for 1 minute over medium heat to develop flavors.
- Deglaze the Pan: Pour in the chicken broth and use a spoon to scrape up any browned bits from the pan bottom.
- Simmer the Chicken: Return the cooked chicken to the pan. Bring the sauce to a boil, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally until the chicken is fully cooked and tender.
- Rest and Finish: Remove the pan from heat and let it rest for 5-10 minutes to cool slightly and prevent the yogurt from curdling. Stir in the yogurt or sour cream gently to combine.
- Garnish and Serve: Sprinkle freshly chopped parsley on top if desired. Serve warm alongside mashed potatoes, egg noodles, or spaetzle for a complete meal.
Notes
- Use chicken thighs for the best texture; chicken breasts can be used but marinate for 4 hours to overnight for tenderness.
- To prevent yogurt curdling, add it off the heat after resting the dish for 5-10 minutes, and use full-fat plain Greek yogurt at room temperature.
- Sauté sliced cremini mushrooms with the onions for added depth of flavor.
- Use fresh paprika as its flavor degrades over time, and it is the star ingredient in this dish.
- Bone-in, skin-on thighs can be used but may require longer simmering to cook through fully.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating.
- Reheat gently on the stovetop over low heat or microwave in short increments to avoid separating the yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
