Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender, browned chicken thighs and drumsticks simmered in a rich, creamy paprika sauce made with sweet Hungarian paprika, onions, garlic, and sour cream. This hearty main course is perfect for warming up on a cozy night and garnished with fresh parsley for a burst of color and flavor.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken thighs and drumsticks (bone-in skin-on)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons sweet Hungarian paprika
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth (low sodium or no sodium added)
- 1/2 cup sour cream (room temperature)
- parsley (chopped, for serving)
Instructions
- Season the chicken: Pat the chicken pieces dry with paper towels, then season evenly all over with 1 teaspoon of salt and ½ teaspoon of black pepper to enhance the flavor.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 5 to 6 minutes per side until the skin is nicely browned. Remove the chicken to a plate to set aside.
- Sauté the onions: Reduce the heat to medium. Add the thinly sliced onions to the same pot used for the chicken. Cook for 12 to 15 minutes, stirring often, until the onions are very soft and lightly golden. This step adds natural sweetness and depth to the sauce.
- Add garlic and paprika: Stir in the minced garlic and cook for 30 seconds. Remove the pot from the heat, then immediately stir in 3 tablespoons of sweet Hungarian paprika and ½ teaspoon of smoked paprika to avoid burning and bitterness.
- Create the sauce base: Sprinkle 2 tablespoons of all-purpose flour over the onions and stir thoroughly to coat. Return the pot to medium heat, then stir in 1 tablespoon of tomato paste and 2 cups of chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Simmer the chicken: Return the browned chicken pieces along with any accumulated juices to the pot. Bring the mixture to a gentle simmer, cover, and cook for 30 to 35 minutes until the chicken is tender and fully cooked through.
- Finish with sour cream: Remove the chicken briefly from the pot. Whisk ½ cup of room-temperature sour cream into the sauce until smooth. Return the chicken to the pot and gently warm everything together for 5 minutes without boiling, preserving the creamy texture.
- Serve: Garnish with freshly chopped parsley and serve the chicken paprikash hot, ideally accompanied by noodles or dumplings.
Notes
- Use good quality sweet Hungarian paprika for authentic flavor; avoid old or dusty paprika that can taste stale.
- Always add paprika off the heat to prevent it from burning and turning bitter.
- Cook the onions slowly until very soft and golden to develop the sauce's natural sweetness and body.
- When incorporating sour cream, keep the heat low and avoid boiling to keep the sauce smooth and prevent curdling.
- Leftovers reheat well when warmed gently over low heat; stir frequently and add a splash of chicken broth if the sauce thickens.
- If freezing, freeze the dish before adding sour cream. Add sour cream fresh when reheating to maintain texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
