Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich, creamy paprika sauce made with sweet Hungarian paprika, onions, garlic, and sour cream. This comforting one-pot meal is perfect for cozy dinners and is served garnished with fresh parsley.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken thighs and drumsticks (bone-in, skin-on)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons sweet Hungarian paprika
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth (low sodium or no sodium added)
- 1/2 cup sour cream (room temperature)
Garnish
- Parsley (chopped, for serving)
Instructions
- Season the chicken: Pat the chicken dry with paper towels and season all over with 1 teaspoon of salt and ½ teaspoon of black pepper to enhance flavor.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 5 to 6 minutes per side until nicely browned. Remove the chicken to a plate and set aside.
- Sauté the onions: Reduce heat to medium. Add the thinly sliced onions to the same pot and cook for 12 to 15 minutes, stirring often, until the onions are very soft and lightly golden. This step is key for a flavorful sauce, so do not rush.
- Add the garlic and paprika: Stir in the minced garlic cloves and cook for 30 seconds. Remove the pot from the heat and stir in 3 tablespoons of sweet Hungarian paprika and ½ teaspoon of smoked paprika to prevent burning and bitterness.
- Create the sauce base: Sprinkle in 2 tablespoons of all-purpose flour and stir to coat the onions evenly. Return the pot to medium heat, then stir in 1 tablespoon of tomato paste and 2 cups of chicken broth, scraping up any browned bits from the bottom for extra flavor.
- Simmer the chicken: Return the browned chicken along with any accumulated juices back to the pot. Bring the mixture to a gentle simmer, cover with a lid, and cook for 30 to 35 minutes until the chicken is tender and fully cooked through.
- Finish the sauce: Remove the chicken briefly. Whisk ½ cup of room temperature sour cream into the sauce until smooth. Return the chicken to the pot, warming everything gently over low heat for 5 minutes. Avoid boiling to keep the sauce smooth.
- Serve: Garnish with chopped fresh parsley and serve the Chicken Paprikash hot, ideally with noodles, rice, or crusty bread.
Notes
- Use high-quality sweet Hungarian paprika for authentic flavor; avoid old or low-quality paprika that can taste dusty or bitter.
- Always add paprika off the heat to prevent it from burning and becoming bitter.
- Cook onions slowly until very soft and golden to build natural sweetness and body in the sauce.
- When adding sour cream, keep the heat low and do not boil to avoid curdling and maintain a creamy texture.
- Leftovers reheat well on low heat; add a splash of broth if the sauce thickens too much.
- For freezing, do not add sour cream before freezing. Add fresh sour cream during reheating for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
