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
Scale
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
