Hungarian Chicken Paprikash Recipe
If you have a love for hearty, comforting dishes with vibrant flavors, then Hungarian Chicken Paprikash should instantly become one of your kitchen favorites. This iconic Hungarian classic is a beautiful celebration of rich, smoky paprika, tender chicken simmered to perfection, and a luscious sour cream sauce that wraps everything in velvety goodness. Whether you’re introducing yourself to Hungarian cuisine or just looking for a satisfying dish to warm your soul, the Hungarian Chicken Paprikash offers a perfect balance of simplicity and sophistication, bringing both color and depth to your dinner table.
Ingredients You’ll Need
What’s truly marvelous about this recipe is how uncomplicated the ingredient list is—each one plays a vital role in building the texture, the warmth, and authenticity of the dish. From the sweet Hungarian paprika that delivers that signature aromatic punch to the tangy-smooth sour cream that makes the sauce sing, every element is essential.
- Chicken thighs (4 pieces, bone-in and skin-on): These provide juicy, flavorful meat that stays tender throughout the slow simmer.
- Onion (1 medium, finely chopped): Gives a subtle sweetness and forms the sauce’s flavorful base.
- Garlic (2 cloves, minced): Adds aromatic depth and a gentle bite to the dish.
- Sweet Hungarian paprika (2 tablespoons): The star spice here; it gives the dish its beautiful color and smoky, mild flavor.
- Cayenne pepper (1 teaspoon, optional): For those who enjoy a touch of heat.
- Chicken broth (1 cup): Adds moisture and rich poultry flavor without overpowering.
- Sour cream (1 cup): The luxurious, creamy component that mellows the spices and thickens the sauce.
- Flour (2 tablespoons): Helps to gently thicken the sauce while blending the ingredients seamlessly.
- Vegetable oil (2 tablespoons): Used for browning the chicken and sautéing the aromatics.
- Salt and pepper: Essential seasoning to balance and brighten all the flavors.
- Fresh parsley (optional, for garnish): A pop of green and fresh herbal aroma to finish the dish beautifully.
How to Make Hungarian Chicken Paprikash
Step 1: Brown the Chicken
Start by heating the vegetable oil in a large skillet or Dutch oven over medium heat. Season those beautiful chicken thighs with salt and pepper, then place them skin-side down in the hot oil. You want to develop a golden crust on each side—this browning is key because it locks in moisture and adds incredible depth to the final dish. Once golden and crisp, remove the chicken and set it aside.
Step 2: Sauté Aromatics
In the same skillet, toss in the finely chopped onion. Sauté until translucent and soft, about 5 minutes. The softened onions create the flavor foundation for our Hungarian Chicken Paprikash. Following that, stir in the minced garlic and cook it just long enough to be fragrant—without letting it burn—to bring a warm subtle punch.
Step 3: Add Paprika and Spices
Now for the magic moment—sprinkle in the sweet Hungarian paprika and, if you like a little kick, the cayenne pepper too. Stir quickly so the paprika releases its full flavor but be careful not to let it scorch, as burnt paprika will turn bitter. This step gives the dish its vibrant red hue and characteristic smoky warmth.
Step 4: Simmer the Chicken
Return the browned chicken thighs to the skillet, nestling them into the spiced onions and paprika mixture. Pour in the chicken broth, bring to a gentle simmer, then cover and cook on low heat for 25 minutes. This slow braise softens the chicken to tender perfection and allows the flavors to meld beautifully.
Step 5: Finish with Creamy Sauce
While the chicken is simmering, whisk together the sour cream and flour in a small bowl until smooth. To temper the sour cream and prevent curdling, slowly mix in a few spoonfuls of the hot sauce from the skillet. Then carefully stir this creamy mixture back into the pan. Cook for an extra 5 minutes on low heat without boiling—this keeps the sauce silky and luscious, the perfect coat for each tender piece of chicken.
Step 6: Season and Garnish
Give the Hungarian Chicken Paprikash a final taste and adjust seasoning with salt and pepper to your preference. Just before serving, sprinkle fresh parsley on top if you like a fresh herbaceous note and a splash of green to contrast the rich sauce.
How to Serve Hungarian Chicken Paprikash
Garnishes
Fresh chopped parsley is the classic choice, brightening both the look and taste. For an extra flourish, you could add a dollop of sour cream right on top, giving each bite even more creaminess and tang.
Side Dishes
Hungarian Chicken Paprikash is traditionally served over buttered egg noodles or soft dumplings called nokedli. Their mild flavor and tender texture soak up every drop of that flavorful sauce, creating a satisfying and comforting bite every single time. Mashed potatoes or steamed rice also make fantastic sides if you want a little variation.
Creative Ways to Present
For a modern twist, try plating the chicken over spaetzle or even creamy polenta for a smooth, delicate base. You could also present the dish family-style in the skillet itself, inviting everyone to dig in straight from the pan—a warm, inviting touch perfect for sharing stories and savoring every bite.
Make Ahead and Storage
Storing Leftovers
Hungarian Chicken Paprikash actually tastes even better the next day as the flavors have more time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to cool the dish completely before refrigerating to keep the sauce creamy and smooth.
Freezing
You can freeze Hungarian Chicken Paprikash, though keep in mind some sauces with sour cream might shift texture after thawing. Freeze in a heavy-duty container for up to 2 months, and thaw overnight in the fridge before reheating gently to preserve the richness of the sauce.
Reheating
Reheat gently on low heat, stirring often to prevent the sauce from separating or burning. Adding a splash of chicken broth as it warms can help restore the creamy consistency. Avoid boiling during reheating to keep that perfectly silky texture Hungarian Chicken Paprikash is cherished for.
FAQs
Can I use chicken breasts instead of thighs for Hungarian Chicken Paprikash?
While chicken breasts can work, they tend to dry out more quickly than thighs during simmering. Thighs are preferred for their juiciness and richer flavor, making the final dish more tender and succulent.
Is sweet Hungarian paprika very different from regular paprika?
Yes! Sweet Hungarian paprika is milder, sweeter, and more vibrant than regular paprika. It’s essential for authentic Hungarian Chicken Paprikash as it delivers the signature color and smoky-sweet taste that defines the dish.
What’s the best way to prevent the sour cream sauce from curdling?
Tempering the sour cream by mixing in a few spoonfuls of hot sauce from the skillet before adding it back to the pan is key. Also, keep cooking on low heat and avoid boiling once the sour cream is added.
Can I make this recipe spicier?
Absolutely! Besides the optional cayenne pepper, you can add a pinch of smoked paprika or even some hot paprika to increase depth and heat. Just adjust gradually to keep the classic balance intact.
What do I serve Hungarian Chicken Paprikash with if I want a gluten-free meal?
Skip the flour or use a gluten-free alternative for thickening the sauce, and serve it with gluten-free noodles, steamed vegetables, or rice to keep the meal safe and delicious for gluten-free diets.
Final Thoughts
I hope you feel inspired to bring the luscious, comforting flavors of Hungarian Chicken Paprikash into your home kitchen. This dish is a true hug on a plate—simple in its ingredients but packed with soulful warmth and rich flavor. It’s a wonderful recipe to share with loved ones, creating memories around the table and enjoying a timeless classic that never fails to satisfy.
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Hungarian Chicken Paprikash Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Hungarian Chicken Paprikash is a classic dish featuring tender chicken thighs simmered in a rich, creamy sauce infused with sweet Hungarian paprika and a hint of cayenne for mild heat. Perfectly balanced with sautéed onions, garlic, and a luscious sour cream base, this comforting stew is traditionally served over egg noodles or dumplings and garnished with fresh parsley for a burst of freshness.
Ingredients
Chicken
- 4 pieces chicken thighs, bone-in and skin-on (About 1.5 kg)
Vegetables and Aromatics
- 1 medium onion, finely chopped (Approximately 150 g)
- 2 cloves garlic, minced
Spices
- 2 tablespoons sweet Hungarian paprika (Approximately 30 g)
- 1 teaspoon cayenne pepper (Optional, for heat)
- Salt, to taste
- Pepper, to taste
Liquids and Dairy
- 1 cup chicken broth (Approximately 240 ml)
- 1 cup sour cream (Approximately 240 g)
Others
- 2 tablespoons flour (Approximately 30 g)
- 2 tablespoons vegetable oil (Approximately 30 ml)
- Fresh parsley, for garnish (Optional)
Instructions
- Heat the oil: Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
- Brown the chicken: Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side down, and brown for about 5-7 minutes on each side until golden. Remove the chicken from the skillet and set aside.
- Sauté the onion: In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Incorporate paprika and cayenne: Sprinkle in the sweet paprika and cayenne pepper (if using). Stir quickly to combine, taking care not to burn the paprika.
- Simmer the chicken: Return the browned chicken to the skillet. Pour in the chicken broth, cover, and simmer for 25 minutes on low heat.
- Prepare sour cream mixture: In a small bowl, mix the sour cream and flour until smooth. Take a few spoonfuls of the sauce from the skillet and mix it into the sour cream mixture to temper it.
- Combine and finish cooking: Add the sour cream mixture back into the skillet, stirring well to combine. Cook for an additional 5 minutes, ensuring not to boil, so the sauce remains creamy.
- Adjust seasoning: Adjust seasoning with salt and pepper as needed.
- Serve: Serve hot, garnished with fresh parsley, over egg noodles or dumplings.
Notes
- Use sweet Hungarian paprika for authentic flavor; avoid smoked paprika as it changes the dish’s character.
- Tempering the sour cream prevents it from curdling when added to the hot sauce.
- You can substitute chicken thighs with drumsticks or a whole cut-up chicken if preferred.
- For a spicier version, increase the cayenne pepper slightly.
- Serve with traditional Hungarian nokedli (egg noodles) or over rice or mashed potatoes as alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving (approx. 375 g)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
Keywords: Hungarian Chicken Paprikash, Chicken Stew, Paprika Chicken, Hungarian Cuisine, Comfort Food, Chicken Thigh Recipe
