Go Back
Print

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.
Prep Time10 minutes
Active Time40 minutes
Total Time50 minutes
Course: dinner
Cuisine: American
Keyword: Hungarian Chicken Paprikash
Yield: 4

Materials

  • - 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.