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Chicken Paprikash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 70 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

Description

Chicken Paprikash is a classic Hungarian stew featuring tender chicken thighs and legs cooked in a rich and creamy paprika-spiced sauce. This comforting dish combines the earthy sweetness of paprika with a touch of cayenne for subtle heat, all simmered to perfection and finished with a smooth sour cream sauce. Perfect for a hearty family meal, it offers a delightful blend of flavors and textures in just about an hour.

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 OR Hungarian paprika (depends on spice preference)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper

Cooking

  • 2 tbsp vegetable oil
  • 1 cup sweet onion, chopped
  • 2 cups low sodium chicken stock

Finishing

  • 1 cup sour cream

Instructions

  1. Prepare the chicken coating: In a bowl, combine the all-purpose flour, 2 tablespoons of paprika, sea salt, and black pepper. Adjust the amount and type of paprika based on your spice preference, with Hungarian paprika providing more heat. Thoroughly dredge the chicken pieces in this flour mixture, coating them evenly. Be sure to save the leftover flour mixture as it will be used later to thicken the sauce.
  2. Brown the chicken and sauté the onions: Heat the vegetable oil in a large Dutch oven or heavy skillet over medium-high heat. Add the coated chicken pieces and brown them on both sides, approximately 3 minutes per side, until golden. Remove the chicken and set aside. In the same pot, add the chopped sweet onion, the remaining tablespoon of paprika, and cayenne pepper, sautéing until the onions are tender and fragrant, about 2 minutes.
  3. Simmer the chicken: Return the browned chicken to the pot and pour in the low sodium chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 45 minutes, or until the chicken is fully cooked and tender.
  4. Make the sauce and finish cooking: Once the chicken is cooked, prepare the thickening mixture by combining the reserved flour mixture with the sour cream and 1/2 cup of the cooking liquid from the pot. Stir until smooth. Add this mixture back to the pot and simmer for an additional 5 minutes, stirring occasionally. The sauce will turn a delicate pale orange and will thicken. Taste and adjust seasoning as needed before serving.

Notes

  • Use Hungarian paprika for a traditional, slightly spicy flavor; regular paprika will yield a milder taste.
  • Keep the leftover flour mixture to thicken the sauce—do not discard.
  • Simmer the chicken gently to keep the meat tender and flavorful.
  • Serve Chicken Paprikash hot, ideally over egg noodles, mashed potatoes, or rice to soak up the delicious sauce.
  • If desired, garnish with chopped fresh parsley for color and added freshness.

Find it online: https://yumrecipesfood.com/chicken-paprikash-recipe/