Hungarian Chicken Paprikash is a classic, comforting dish that’s full of rich, smoky flavors. This dish features tender chicken thighs cooked in a flavorful paprika-infused sauce, creating a deliciously hearty meal that’s perfect for a cozy dinner. Traditionally served with spaetzle, noodles, or roasted potatoes, Chicken Paprikash is a beloved recipe that brings a taste of Hungary to your table.
Benefits
- Rich in Flavor: The combination of paprika, onions, and garlic creates a deeply flavorful sauce that perfectly complements the tender chicken.
- Comforting and Hearty: This dish is warming and satisfying, making it an ideal meal for colder days or whenever you crave comfort food.
- Versatile: You can serve Chicken Paprikash with a variety of sides like noodles, potatoes, or rice, making it a versatile dish for different preferences.
Ingredients
- 3 tablespoons butter
- 4 chicken thighs (about 2.5 pounds)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons paprika
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 1 cup chicken stock
- 1 tablespoon flour
- ½ cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
Step 1: Prepare the Chicken
- Season the Chicken: Season the chicken thighs with salt and pepper.
- Sear the Chicken: In a large pot over medium-high heat, melt 1 tablespoon of butter. Place the chicken thighs skin-side down and sear for 3-4 minutes until browned. Remove from the pot and set aside.
Step 2: Make the Sauce
- Sauté the Vegetables: Melt the remaining 2 tablespoons of butter in the same pot. Add the diced onions and sauté for 2-3 minutes until softened.
- Add Flavor: Add the diced red bell pepper, minced garlic, tomato paste, paprika, salt, and pepper. Cook for another 2-3 minutes until fragrant.
- Simmer the Chicken: Pour in the chicken stock and stir well. Reduce the heat to medium and return the chicken thighs to the pot, skin-side down. Simmer for 20-25 minutes, turning the chicken halfway through to ensure even cooking. The chicken should reach an internal temperature of 165°F.
Step 3: Thicken the Sauce
- Mix Sour Cream and Flour: In a small bowl, mix the flour and sour cream until smooth.
- Temper the Sour Cream: Gradually add ½ cup of the hot liquid from the pot to the sour cream mixture, whisking continuously to avoid curdling.
- Incorporate into the Sauce: Return the sour cream mixture to the pot, stirring well to combine and thicken the sauce.
Step 4: Serve
- Coat the Chicken: Return the chicken to the pot and coat it with the thickened sauce.
- Garnish and Serve: Sprinkle the dish with freshly chopped parsley and serve hot. This dish pairs wonderfully with spaetzle, noodles, or roasted potatoes.
Helpful Tips
- Use Hungarian Paprika: For the most authentic flavor, use Hungarian sweet paprika, which has a rich and slightly sweet taste.
- Avoid Boiling the Sauce: Once you add the sour cream mixture, avoid boiling the sauce to prevent it from curdling.
- Add More Vegetables: Feel free to add mushrooms, zucchini, or other vegetables to the dish for extra flavor and nutrition.
FAQs
Q: Can I use boneless, skinless chicken?
A: Yes, you can use boneless, skinless chicken thighs or breasts, but the cooking time will be shorter. Be sure to adjust the time to avoid overcooking.
Q: Can I make this dish ahead of time?
A: Absolutely! Chicken Paprikash tastes even better the next day as the flavors meld. Simply reheat gently on the stove.
Q: Can I freeze Chicken Paprikash?
A: Yes, you can freeze this dish. However, the texture of the sauce may change slightly upon reheating due to the sour cream.
Serving Suggestions
- Traditional Sides: Serve with Hungarian spaetzle (nokedli) or egg noodles for a classic experience.
- Roasted Vegetables: Pair with roasted potatoes, carrots, or green beans for a complete meal.
- Crusty Bread: Serve with crusty bread to soak up the rich sauce.
Servings
This recipe serves 4.
Time
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
Enjoy the comforting flavors of this Hungarian classic with your family and friends!
More Chicken Recipes You Might Like
- Best Southern Fried Chicken
- Longhorn Steakhouse Parmesan Chicken
- Crispy Cheddar Chicken – Baked!
- Chicken Chili
Recipe Card
Hungarian Chicken Paprikash
Hungarian Chicken Paprikash is a classic, comforting dish that’s full of rich, smoky flavors. This dish features tender chicken thighs cooked in a flavorful paprika-infused sauce, creating a deliciously hearty meal that’s perfect for a cozy dinner. Traditionally served with spaetzle, noodles, or roasted potatoes, Chicken Paprikash is a beloved recipe that brings a taste of Hungary to your table.
Ingredients
- – 3 tablespoons butter
- – 4 chicken thighs about 2.5 pounds
- – 1 medium onion diced
- – 1 red bell pepper diced
- – 2 cloves garlic minced
- – 1 tablespoon tomato paste
- – 2 tablespoons paprika
- – 1 teaspoon pepper
- – 1 teaspoon kosher salt
- – 1 cup chicken stock
- – 1 tablespoon flour
- – ½ cup sour cream
- – 1 tablespoon fresh parsley chopped
Instructions
Step 1: Prepare the Chicken
- **Season the Chicken**: Season the chicken thighs with salt and pepper.
- **Sear the Chicken**: In a large pot over medium-high heat, melt 1 tablespoon of butter. Place the chicken thighs skin-side down and sear for 3-4 minutes until browned. Remove from the pot and set aside.
Step 2: Make the Sauce
- **Sauté the Vegetables**: Melt the remaining 2 tablespoons of butter in the same pot. Add the diced onions and sauté for 2-3 minutes until softened.
- **Add Flavor**: Add the diced red bell pepper, minced garlic, tomato paste, paprika, salt, and pepper. Cook for another 2-3 minutes until fragrant.
- **Simmer the Chicken**: Pour in the chicken stock and stir well. Reduce the heat to medium and return the chicken thighs to the pot, skin-side down. Simmer for 20-25 minutes, turning the chicken halfway through to ensure even cooking. The chicken should reach an internal temperature of 165°F.
Step 3: Thicken the Sauce
- **Mix Sour Cream and Flour**: In a small bowl, mix the flour and sour cream until smooth.
- **Temper the Sour Cream**: Gradually add ½ cup of the hot liquid from the pot to the sour cream mixture, whisking continuously to avoid curdling.
- **Incorporate into the Sauce**: Return the sour cream mixture to the pot, stirring well to combine and thicken the sauce.
Step 4: Serve
- **Coat the Chicken**: Return the chicken to the pot and coat it with the thickened sauce.
- **Garnish and Serve**: Sprinkle the dish with freshly chopped parsley and serve hot. This dish pairs wonderfully with spaetzle, noodles, or roasted potatoes.