Chicken Paprikash Recipe
Introduction
Chicken Paprikash is a classic Hungarian dish that’s rich, comforting, and full of vibrant paprika flavor. This stew features tender chicken simmered in a creamy, paprika-infused sauce, perfect for a cozy dinner any night of the week.
Ingredients
- 2 lbs chicken thighs and legs, bone-in and skin-on
- ½ cup all-purpose flour
- 3 tablespoon paprika or Hungarian paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
- 1 cup sweet onion, chopped
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Step 1: Combine the flour, 2 tablespoons of paprika, salt, and pepper in a bowl. Choose the type of paprika based on your spice preference; regular paprika is mild, while Hungarian paprika adds heat. Dredge the chicken pieces in this flour mixture, coating them evenly. Be sure to save the leftover flour mixture for later use.
- Step 2: Heat the vegetable oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and brown on each side for about 3 minutes. Remove the browned chicken and set aside.
- Step 3: In the same pot, add the chopped onion, cayenne pepper, and the remaining tablespoon of paprika. Sauté until the onion becomes tender, about 2 minutes.
- Step 4: Return the browned chicken to the pot. Pour in the chicken stock, bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chicken is cooked through and tender.
- Step 5: To thicken the sauce, mix the reserved flour with the sour cream and ½ cup of the liquid from the pot until smooth. Stir this mixture into the pot and simmer for an additional 5 minutes, stirring occasionally. The sauce should turn a pale orange. Taste and adjust seasoning as needed before serving.
Tips & Variations
- For a milder flavor, use sweet paprika instead of Hungarian. To add extra heat, increase the cayenne pepper slightly.
- Serve Chicken Paprikash over egg noodles, mashed potatoes, or rice to soak up the delicious sauce.
- Use bone-in skin-on chicken for more flavor, but boneless can be a quicker alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken thighs or breasts, but cooking time will be shorter since boneless cuts cook faster. Adjust simmering accordingly to avoid drying out the chicken.
How can I prevent the sour cream from curdling?
Temper the sour cream by mixing it with some warm cooking liquid before adding it to the pot. Also, keep the heat low when adding sour cream and avoid boiling once it’s added.
PrintChicken Paprikash Recipe
Chicken Paprikash is a classic Hungarian dish featuring tender, bone-in chicken simmered in a rich, paprika-infused sauce and finished with creamy sour cream. This flavorful comfort food is perfect served over noodles or rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Chicken and Coating
- 2 lbs chicken thighs and legs, bone-in and skin-on
- ½ cup all-purpose flour (divided)
- 3 tablespoons paprika OR Hungarian paprika (depending on spice preference)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Sauté and Simmer
- 2 tablespoons vegetable oil
- 1 cup sweet onion, chopped
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium chicken stock
Sauce Thickener
- 1 cup sour cream
Instructions
- Prepare the Coating: In a large bowl, combine ½ cup all-purpose flour, 2 tablespoons paprika, sea salt, and black pepper. This will be used to dredge the chicken. Save the leftover flour mixture for thickening the sauce later.
- Dredge the Chicken: Coat the chicken thighs and legs thoroughly in the prepared flour and paprika mixture. Ensure each piece is evenly covered for the best flavor and crust.
- Brown the Chicken: Heat vegetable oil in a large Dutch oven or heavy skillet over medium-high heat. Add the coated chicken pieces and brown them on both sides, about 3 minutes per side. Once browned, remove the chicken and set aside.
- Sauté Onions and Spices: In the same pot, add the chopped sweet onion, cayenne pepper, and remaining 1 tablespoon paprika. Sauté the onion until tender and fragrant, about 2 minutes, scraping up any browned bits from the chicken for extra flavor.
- Simmer the Chicken: Return the browned chicken to the pot and pour in the chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 45 minutes, or until the chicken is cooked through and tender.
- Thicken the Sauce: While the chicken is finishing, prepare the sour cream mixture. In a bowl, combine the leftover flour mixture with the sour cream and ½ cup of the hot liquid from the skillet. Stir until smooth and well blended.
- Finish the Sauce: Stir the sour cream and flour mixture back into the pot with the chicken. Simmer uncovered for an additional 5 minutes, stirring occasionally, until the sauce thickens and turns a pale orange color.
- Adjust Seasoning and Serve: Taste the sauce and adjust salt or spices if needed. Serve the Chicken Paprikash hot, ideally over egg noodles or rice to soak up the delicious sauce.
Notes
- Use Hungarian paprika for a more authentic and spicier flavor; regular paprika is milder.
- Don’t discard the leftover flour mixture after dredging; it’s essential for thickening the sauce.
- Simmering gently is key to ensure the chicken stays tender and the sauce develops depth.
- This dish pairs wonderfully with buttered egg noodles, mashed potatoes, or steamed rice.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: Chicken Paprikash, Hungarian Chicken Stew, Paprika Chicken, Comfort Food, Sour Cream Chicken
