Chicken Paprikash Recipe
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and legs simmered in a rich, paprika-infused sauce with onions and a creamy sour cream finish. This comforting one-pot meal delivers deep flavors with a perfect balance of mild heat and smooth texture, ideal for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
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 (adjust based on spice preference)
- 1 tsp sea salt
- 1/2 tsp black pepper
Cooking and Sauce
- 2 tbsp vegetable oil
- 1 cup sweet onion, chopped
- 1/8 tsp cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Prepare the coating: In a bowl, combine the flour, 2 tablespoons of paprika, sea salt, and black pepper. The type of paprika you use will significantly affect the heat level—regular paprika is mild, while Hungarian paprika adds a kick. Dredge each piece of chicken thoroughly in the flour mixture, ensuring they are evenly coated. Remember to save any leftover flour mixture for later use.
- Brown the chicken: Heat vegetable oil in a large Dutch oven or skillet over medium-high heat. Place the coated chicken pieces in the hot oil and brown each side for about 3 minutes until golden and crispy. Once browned, remove the chicken from the pot and set aside.
- Sauté onions and spices: In the same pot, add the chopped sweet onions, the remaining 1 tablespoon of paprika, and the cayenne pepper. Sauté over medium heat until the onions are tender and translucent, approximately 2 minutes. This builds the aromatic base for the sauce.
- Simmer the chicken: Return the browned chicken to the pot. Pour in the low sodium chicken stock, bringing the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes or until the chicken is thoroughly cooked and tender.
- Thicken the sauce: After the chicken is done, create a smooth thickening mixture by combining the reserved leftover flour mixture with the sour cream and 1/2 cup of the hot liquid from the skillet. Mix well until smooth to avoid lumps.
- Finish the sauce: Stir the sour cream and flour mixture back into the pot. Simmer gently for an additional 5 minutes, stirring occasionally. The sauce will turn a pale orange color and thicken nicely, coating the chicken beautifully.
Notes
- For less heat, use sweet paprika; for more spice, use Hungarian paprika.
- Do not discard leftover flour mixture after dredging chicken; it’s essential for thickening the sauce.
- Use low sodium chicken stock to better control saltiness.
- Serve with traditional sides like egg noodles, dumplings, or mashed potatoes for an authentic experience.
- Bone-in and skin-on chicken pieces provide extra flavor and moisture during cooking.
Keywords: Chicken Paprikash, Hungarian chicken, paprika chicken, creamy chicken stew, traditional Hungarian recipe, chicken thighs, one-pot meal
Find it online: https://kochenmitviktoria.com/chicken-paprikash-recipe/
