Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender chicken thighs and drumsticks simmered in a rich, creamy paprika sauce made with onions, garlic, and sour cream. This recipe highlights the importance of using high-quality sweet Hungarian paprika and slow-cooking onions for a deep, authentic flavor. Perfect for a cozy dinner served with noodles or potatoes.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken thighs and drumsticks (bone-in skin-on)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 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
- Prepare Chicken: Pat the chicken dry and season all over with 1 teaspoon salt and ½ teaspoon black pepper to enhance flavor and ensure even seasoning.
- Brown 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 nicely browned, then remove to a plate to set aside.
- Cook Onions: Reduce heat to medium. Add the sliced onions to the same pot and cook for 12 to 15 minutes, stirring often, until very soft and lightly golden. This step builds sweetness and depth in the sauce.
- Add Garlic and Paprika: Stir in 3 cloves minced garlic and cook for 30 seconds. Remove the pot from the heat and stir in 3 tablespoons sweet Hungarian paprika and ½ teaspoon smoked paprika to avoid burning the spices and prevent bitterness.
- Incorporate Flour and Broth: Sprinkle 2 tablespoons flour over the onions and stir to coat. Return pot to medium heat, then stir in 1 tablespoon tomato paste and 2 cups chicken broth, scraping up any browned bits from the bottom of the pot to deepen flavor.
- Simmer Chicken: Return the browned chicken along with any juices to the pot. Bring to a gentle simmer, cover, and cook for 30 to 35 minutes until the chicken is tender and cooked through.
- Finish Sauce: Remove chicken briefly. Whisk ½ cup room-temperature sour cream into the sauce until smooth. Return chicken to the pot and gently warm through for 5 minutes without boiling to keep the sauce creamy.
- Serve: Garnish with chopped parsley and serve hot with your choice of side like noodles or potatoes.
Notes
- Use good quality sweet Hungarian paprika for authentic flavor; lower quality paprika can affect the taste significantly.
- Always add paprika off the heat to prevent burning and bitter flavor.
- Cook onions slowly to develop natural sweetness and a rich base for the sauce.
- Add sour cream carefully over low heat—avoid boiling to maintain a smooth sauce texture.
- Leftovers reheat well on low heat; add a splash of broth if sauce thickens too much.
- For freezing, omit sour cream before freezing. Add fresh sour cream when reheating for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
