Chicken Paprikash Recipe
Introduction
Chicken Paprikash is a comforting Hungarian classic featuring tender chicken simmered in a rich, paprika-spiced sauce. This dish balances a gentle heat with creamy sour cream for a deliciously satisfying meal perfect for any day of the week.
Ingredients
- 2 lbs chicken thighs and legs, bone-in and skin-on
- 1/2 cup all-purpose flour
- 3 tbsp paprika (or Hungarian paprika depending on spice preference)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup sweet onion, chopped
- 1/8 tsp cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Step 1: Combine flour, 2 tablespoons of paprika, salt, and pepper in a bowl. Dredge the chicken pieces in this mixture, saving any leftover flour for later.
- Step 2: Heat vegetable oil in a large Dutch oven or skillet over medium-high heat. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken and set aside.
- Step 3: Add chopped onion, cayenne pepper, and the remaining paprika to the pot. Sauté until onions are tender, about 2 minutes.
- Step 4: Return the chicken to the pot and pour in the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the chicken is cooked through.
- Step 5: Mix the leftover flour with sour cream and 1/2 cup of the cooking liquid from the skillet until smooth. Stir this mixture into the pot and simmer for 5 minutes, stirring occasionally, until the sauce thickens to a pale orange color.
- Step 6: Taste and adjust seasoning as needed before serving.
Tips & Variations
- Use Hungarian paprika for a more authentic flavor and a bit of heat, or regular paprika if you prefer it milder.
- Serve with buttered egg noodles or dumplings to soak up the flavorful sauce.
- If you like, add a pinch of smoked paprika for a subtle smoky note.
Storage
Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs and legs?
Yes, you can use chicken breasts, but they cook faster and can dry out more easily. Adjust cooking time accordingly and consider using boneless breasts for easier preparation.
Is there a dairy-free alternative to sour cream?
For a dairy-free version, try using coconut yogurt or a cashew-based cream to maintain the creamy texture while keeping the dish dairy-free.
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Chicken Paprikash Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender chicken thighs and legs simmered in a flavorful paprika-infused sauce, enriched with sour cream for a creamy finish. This hearty and aromatic meal highlights the sweet and smoky flavors of paprika combined with a touch of cayenne for subtle heat, making it perfect for a cozy dinner.
Ingredients
Chicken and Coating
- 2 lbs chicken thighs and legs, bone-in and skin-on
- 1/2 cup all-purpose flour
- 3 tbsp paprika (use Hungarian paprika for a spicier dish)
- 1 tsp sea salt
- 1/2 tsp black pepper
Sauce and Seasonings
- 2 tbsp vegetable oil
- 1 cup sweet onion, chopped
- 1/8 tsp cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Prepare the flour mixture and dredge chicken: In a bowl, combine the flour, 2 tablespoons of paprika, sea salt, and black pepper. This blend sets the base flavor for your chicken. Dredge each piece of chicken thoroughly in this flour mixture, ensuring it is well coated. Keep the leftover flour mixture aside for later use in thickening the sauce.
- Brown the chicken and sauté onion: Heat 2 tablespoons of vegetable oil in a large Dutch oven or skillet over medium-high heat. Add the coated chicken pieces and brown them on each side for about 3 minutes, developing a golden crust. Remove the browned chicken and set aside. In the same pot, add the chopped sweet onion, the remaining tablespoon of paprika, and cayenne pepper. Sauté the onions until tender and fragrant, approximately 2 minutes.
- Simmer chicken in broth: Return the browned chicken pieces to the pot. Pour in 2 cups of low sodium chicken stock, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chicken simmer gently for about 45 minutes, or until the chicken is fully cooked and tender.
- Thicken the sauce with sour cream mixture: After the chicken has cooked, take the leftover flour mixture and combine it with 1 cup of sour cream and 1/2 cup of the cooking liquid from the pot. Mix thoroughly until smooth and creamy. Pour this mixture back into the pot with the chicken and simmer uncovered for an additional 5 minutes, stirring occasionally. The sauce will turn a pale orange color as it thickens. Taste and adjust seasoning as needed before serving.
Notes
- For a spicier dish, use Hungarian paprika instead of regular paprika.
- Be sure to save the leftover flour mixture after dredging the chicken to thicken the sauce properly.
- You can substitute sour cream with Greek yogurt for a lighter version, but add it at the end to avoid curdling.
- Serve Chicken Paprikash traditionally with egg noodles, dumplings, or mashed potatoes for a complete meal.
- Bone-in, skin-on chicken provides more flavor and keeps the meat juicy during cooking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Keywords: Chicken Paprikash, Hungarian chicken recipe, paprika chicken, creamy chicken stew, stovetop chicken recipe
