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Chicken Paprikash

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Chicken Paprikash is a traditional Hungarian comfort dish featuring tender chicken simmered in a rich, paprika-infused sauce and finished with creamy sour cream, typically served over egg noodles or dumplings.

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs or drumsticks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley, chopped
  • For serving:
  • 8 ounces egg noodles or dumplings

Instructions

  1. Season the chicken with salt and black pepper.
  2. Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Brown the chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
  3. In the same pan, sauté the chopped onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute.
  4. Remove the pan from heat and stir in sweet paprika and smoked paprika, ensuring it does not burn.
  5. Return the pan to low heat and stir in tomato paste and chicken broth, mixing to form a smooth sauce.
  6. Return the chicken to the pan, spooning sauce over the top. Cover and simmer gently for 30–40 minutes, until the chicken is tender and reaches 165°F internally.
  7. In a small bowl, whisk together sour cream and flour until smooth.
  8. Temper the sour cream mixture by stirring in a few spoonfuls of hot sauce, then gradually add it back to the pan.
  9. Simmer gently for 3–5 minutes until the sauce thickens and becomes creamy. Adjust seasoning as needed.
  10. Garnish with fresh parsley and serve over cooked egg noodles or dumplings.

Notes

  • Use authentic Hungarian sweet paprika for the best flavor.
  • Remove the pan from heat before adding paprika to prevent bitterness.
  • Temper sour cream to avoid curdling.
  • Boneless thighs can be used for quicker cooking.
  • Flavors deepen when reheated the next day.
  • Freeze before adding sour cream for best texture.

Nutrition

Find it online: https://thefamilycooking.com/chicken-paprikash/