Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender, bone-in chicken thighs simmered in a rich, paprika-infused sauce with onions, bell peppers, and garlic. Finished with creamy sour cream and a hint of spice, this warm and flavorful entrée is perfect served over noodles or rice for a hearty, satisfying meal.
Ingredients
Scale
Main Ingredients
- 4 chicken thighs, skin-on and bone-in
- 2 tablespoons sweet paprika
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced (red or yellow)
- 1 cup sour cream
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional Ingredients
- 1-2 tablespoons tomato paste
- 1 teaspoon caraway seeds
- 1 cup mushrooms, sliced
- 1-2 bay leaves
- Chili flakes
Instructions
- Season Chicken: Pat the chicken thighs dry with paper towels. Season evenly with salt, pepper, and 1 tablespoon of sweet paprika to infuse flavor into the meat.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sliced bell pepper. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Brown Chicken: Push the sautéed vegetables to one side of the skillet. Place the chicken thighs skin-side down in the cleared space. Brown for 5-7 minutes until the skin is golden and crisp.
- Flip and Add Flour: Turn the chicken over and cook for another 5 minutes. Then, sprinkle the all-purpose flour over the chicken and vegetables. Stir well to evenly coat and help thicken the sauce later.
- Simmer with Broth and Paprika: Add the remaining tablespoon of paprika along with the chicken broth. If using, add optional ingredients such as tomato paste, mushrooms, caraway seeds, bay leaves, or chili flakes at this stage. Bring the mixture to a simmer, cover, and cook gently for 30-35 minutes until the chicken is cooked through and tender.
- Finish with Sour Cream: Remove the skillet from heat. Stir in the sour cream carefully to avoid curdling and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with chopped fresh parsley and serve hot, ideally with noodles or rice to soak up the flavorful sauce.
Notes
- For best results, use bone-in, skin-on chicken thighs for moistness and flavor.
- Do not boil sour cream to prevent curdling; add it off heat and stir gently.
- Customize heat level by adding chili flakes according to your preference.
- The optional tomato paste and mushrooms enhance richness and texture but can be omitted for a simpler dish.
- Serve over traditional Hungarian dumplings (nokedli), egg noodles, or rice for an authentic experience.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
