Description
Chicken Paprikash is a classic Hungarian dish featuring tender bite-sized chicken thighs cooked in a rich and flavorful paprika-spiced sauce finished with creamy yogurt or sour cream. This comforting stovetop recipe delivers a vibrant and smoky flavor, perfect served over noodles, mashed potatoes, or spaetzle.
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/stock
- 1/2 cup full-fat creamy yogurt or sour cream
Garnish
- Freshly chopped parsley, to garnish, optional
Instructions
- Season Chicken: In a bowl, combine the chopped chicken thighs with sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon olive oil. Mix thoroughly to coat all the pieces evenly.
- Sear Chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Cook the chicken in two batches in a single layer, without stirring, for 5-6 minutes to develop a golden crust. Stir and cook for an additional 3-4 minutes. Remove chicken from pan and set aside. Add a few tablespoons of broth if the second batch sticks to deglaze the pan.
- Sauté Aromatics: Add the remaining 1 tablespoon olive oil to the pan and sauté diced onion for 3-4 minutes until softened. Add minced garlic, tomato paste, and smoked paprika. Stir constantly and cook for 1 minute over medium heat.
- Deglaze and Simmer: Pour in chicken broth and stir to deglaze the pan, scraping up any browned bits. Return the cooked chicken to the pan, bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is fully cooked and tender, stirring occasionally.
- Add Yogurt: Remove pan from heat and let it rest for 5-10 minutes to prevent curdling. Stir in the full-fat creamy yogurt or sour cream until fully incorporated.
- Garnish and Serve: Garnish with freshly chopped parsley if desired, and serve warm with your preferred side.
Notes
- Use chicken thighs for best texture; chicken breast can be used but marinate it refrigerated for 4 hours to overnight to tenderize.
- To prevent yogurt from curdling, use room temperature full-fat Greek yogurt and add it off the heat after resting.
- Serve with mashed potatoes, egg noodles, or spaetzle for a complete meal.
- Add sautéed cremini mushrooms with onions for extra flavor.
- Use fresh, high-quality paprika for maximum flavor impact.
- Whole bone-in, skin-on thighs can be substituted but may require longer simmering.
- Store leftovers in an airtight container in the fridge up to 3 days or freezer up to 3 months. Thaw overnight before reheating.
- Reheat gently on the stovetop or microwave individual portions, noting yogurt may separate slightly when microwaved.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
