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
Scale
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
