Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs cooked in a rich paprika-infused sauce finished with creamy yogurt or sour cream. This comforting stew combines sweet and smoked paprika flavors with a velvety tomato base and a touch of tangy cream, perfect served over noodles or mashed potatoes.
Ingredients
Scale
Chicken and Seasoning
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces
- 2 tablespoons sweet paprika
- 1 tablespoon cornstarch
- Kosher salt and pepper, to taste
Sauce
- 1 large onion, diced
- 3-4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 3/4 cup chicken broth or stock
- 1/2 cup full-fat creamy yogurt or sour cream
- Freshly chopped parsley, to garnish (optional)
Instructions
- Prepare the Chicken: In a bowl, combine chopped chicken thighs, sweet paprika, cornstarch, salt, pepper, and 1 tablespoon olive oil. Mix thoroughly to evenly coat all pieces.
- Brown the Chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Cook the chicken in two batches, placing pieces in a single layer. Let them cook undisturbed for 5-6 minutes to form a golden crust, then stir and cook for another 3-4 minutes. Set aside. If the second batch sticks, add a few tablespoons of broth to deglaze the pan.
- Sauté Onions: In the same pan, heat remaining 1 tablespoon olive oil and sauté the diced onion for 3-4 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, tomato paste, and smoked paprika. Cook and stir constantly for 1 minute over medium heat to release the flavors.
- Deglaze and Simmer: Pour in chicken broth, scraping the bottom of the pan to deglaze and incorporate browned bits. Return the browned chicken to the pan. Bring the sauce to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally until the chicken is cooked through and tender.
- Finish with Yogurt: Remove the pan from heat and allow it to rest for 5-10 minutes to prevent the yogurt from curdling. Stir in the full-fat creamy yogurt or sour cream until smooth.
- Garnish and Serve: Sprinkle freshly chopped parsley on top if desired. Serve hot with sides like mashed potatoes, egg noodles, or spaetzle.
Notes
- This recipe shines with chicken thighs, but chicken breast can be used if marinated in seasonings and oil for 4 hours to overnight for tenderness.
- Use full-fat plain Greek yogurt at room temperature and add it off the heat to avoid curdling.
- For added depth, sauté sliced cremini mushrooms along with the onions.
- Fresh paprika is essential as it is the main flavor; old paprika may result in a bland dish.
- Bone-in, skin-on chicken thighs can be substituted for richer flavor but may require longer simmering to cook through.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months. Thaw overnight before reheating gently on stove or in microwave.
- Serve with mashed potatoes, egg noodles, or spaetzle to complement the creamy sauce perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
