Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich, flavorful sauce made with sweet Hungarian paprika, onions, garlic, and sour cream. This comforting stew is perfect for a hearty meal and is traditionally served over noodles or dumplings.
Ingredients
Scale
Chicken
- 1 kg Chicken thighs and drumsticks
Sauce
- 2 tablespoon butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 3 tablespoon Sweet Hungarian Paprika
- ½ teaspoon smoked paprika (optional)
- 2 cups Chicken Broth (up to 2.5 cups for more sauce)
- Salt and Pepper to taste
Thickener
- 1.5 tablespoon Flour
- 1 tablespoon Water
Finishing
- ¾ cup Sour Cream
Instructions
- Prepare the Chicken: Rinse and pat dry the chicken thighs and drumsticks. Season them with salt and pepper on all sides to enhance flavor.
- Sauté Onions and Garlic: In a large skillet or heavy-bottomed pan, melt the butter over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Paprika: Remove the pan from heat momentarily and stir in the sweet Hungarian paprika and smoked paprika if using. Mixing paprika off the heat prevents it from burning and turning bitter.
- Brown the Chicken: Return the pan to medium heat and add the chicken pieces. Brown them on all sides for about 5-8 minutes, which helps develop deeper flavor.
- Add Broth and Simmer: Pour in 2 cups of chicken broth, ensuring the chicken is partially submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30-40 minutes or until the chicken is tender and cooked through. Add extra broth if you prefer more sauce.
- Prepare the Thickener: In a small bowl, whisk together the flour and water to create a smooth slurry.
- Thicken the Sauce: Gradually stir the slurry into the simmering sauce and cook uncovered for 5-10 minutes until the sauce thickens.
- Finish with Sour Cream: Remove the pan from heat. Let the sauce cool slightly for a couple of minutes to prevent curdling, then stir in the sour cream until smooth and creamy.
- Final Adjustments: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over noodles, rice, or Hungarian dumplings (nokedli) for a traditional experience.
Notes
- Use sweet Hungarian paprika for authentic flavor; smoked paprika is optional but adds a nice depth.
- Do not add sour cream directly to boiling sauce to avoid curdling—cool the sauce briefly first.
- Chicken thighs and drumsticks provide more flavor and tenderness compared to breasts.
- If preferred, substitute sour cream with Greek yogurt for a lighter option, but add off heat.
- This dish pairs wonderfully with buttered noodles or spaetzle for a traditional Hungarian meal.
- The sauce consistency can be adjusted by varying the amount of chicken broth used.
Keywords: Chicken Paprikash, Hungarian Chicken, Paprika Chicken, Hungarian Stew, Sour Cream Chicken, Comfort Food