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Chicken Paprikash Recipe

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★★★★★

4.4 from 129 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://jedentaglecker.com/chicken-paprikash-recipe/