Chicken paprikash is a Hungarian stew of tender chicken simmered with onions, sweet paprika, and a smooth, lightly tangy sour-cream sauce. It is commonly served over egg noodles or dumplings; recipes vary, but gentle cooking and good-quality paprika give this version its comforting flavor.
Ingredients
- 2½ lb (1.13 kg) bone-in, skin-on chicken thighs and drumsticks, about 6 pieces
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper
- 2 tbsp (30 ml) neutral oil or lard
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 2 tbsp (14 g) Hungarian sweet paprika
- 1 tbsp (15 g) tomato paste
- 1½ cups (355 ml) low-sodium chicken broth
- 1 bay leaf
- 1 tbsp (8 g) all-purpose flour
- ¾ cup (180 g) full-fat sour cream, at room temperature
- 1 tbsp (15 ml) lemon juice, or to taste
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- Pat the chicken dry and season all over with the salt and pepper. Let it sit while you chop the onions and garlic, about 10 minutes. Keep raw chicken and its juices separate from ready-to-eat ingredients, and wash hands and utensils after handling it.
- Heat the oil or lard in a heavy Dutch oven or deep, wide skillet over medium-high heat. Working in batches if needed, brown the chicken skin-side down for 5–7 minutes, then turn and brown the other side for 3 minutes. Transfer to a plate; it will finish cooking in the sauce. Pour off all but about 1 tablespoon of fat if the pan has excess.
- Reduce the heat to medium. Add the onions and cook for 6–8 minutes, stirring often, until soft and lightly golden. Add the garlic and tomato paste and stir for 30 seconds. Take the pan off the heat, stir in the paprika for about 20 seconds, then promptly add the broth. Paprika can turn bitter if scorched, so do not toast it over high heat.
- Return the chicken and any accumulated juices to the pan, skin-side up, and add the bay leaf. Bring the liquid just to a gentle simmer, cover, and cook for 30–35 minutes, turning the pieces once if they are not mostly submerged. Keep the sauce at a low bubble rather than a hard boil. Check the thickest part of each piece with a food thermometer, avoiding the bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C).
- Lift the cooked chicken onto a clean plate and remove the bay leaf. In a small bowl, whisk the flour into the sour cream until smooth. Whisk in about ½ cup (120 ml) of hot cooking liquid a spoonful at a time to warm the mixture gradually. This tempering step helps prevent the sour cream from curdling.
- Stir the sour-cream mixture into the pan. Warm the sauce over low heat for 2–3 minutes, stirring, until thickened; do not let it boil. Taste and add lemon juice and more salt or pepper as needed. Return the chicken to the sauce and turn it gently to coat. Sprinkle with parsley if using, and serve hot.
Tips
- Choose Hungarian sweet paprika if available; it gives the dish its characteristic mild, rounded flavor. Smoked paprika is not a direct replacement, since it makes the sauce smoky. If you only have standard sweet paprika, use it and add a small pinch of hot paprika or cayenne only if you want heat.
- Bone-in, skin-on pieces give the sauce more flavor and stay moist during simmering. Boneless thighs can work, but check them early because they cook faster; use the thermometer rather than relying only on the clock.
- Keep the simmer gentle, and add the tempered sour cream off the heat or over low heat. Boiling the finished sauce can make it grainy or separated.
- For a gluten-free version, replace the flour with 1½ teaspoons (4 g) cornstarch mixed with 1 tablespoon (15 ml) cold water. Stir it into the sauce and simmer briefly before adding the tempered sour cream.
Serving Suggestions
Serve chicken paprikash with buttered egg noodles, Hungarian nokedli-style dumplings, or spaetzle so they can catch the paprika sauce. Steamed rice or boiled potatoes are easy alternatives. Add a crisp cucumber salad, lightly dressed cabbage, or green beans for freshness. A spoonful of extra sour cream and chopped parsley at the table are optional; keep the sauce as the main feature rather than adding strong competing flavors.
Variations
For a little heat, add ¼ teaspoon (0.5 g) hot Hungarian paprika or a pinch of cayenne with the sweet paprika. For a richer, more traditional-style sauce, use lard instead of neutral oil. You can use boneless, skinless chicken thighs for easier serving, but shorten the simmer and verify that every piece reaches 165°F (74°C). Some versions include sliced bell pepper; add one medium pepper with the onions for a sweeter, more vegetable-forward sauce. Sour cream is central to this version; full-fat Greek yogurt can be substituted, but it tastes tangier and is especially prone to splitting, so stir it in off the heat.
Storage and Reheating
Refrigerate leftovers within 2 hours in a covered, shallow container. Chicken paprikash keeps for 3–4 days in the refrigerator. Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the chicken with a food thermometer; avoid boiling the sauce. You can freeze it for up to 2 months, though the sour-cream sauce may separate slightly after thawing. Thaw overnight in the refrigerator and reheat gently, whisking the sauce to bring it together.
Frequently Asked Questions
Is chicken paprikash spicy?
Usually it is mild when made with sweet paprika. The flavor is savory and paprika-rich rather than hot. Add hot paprika or cayenne in a small amount if you want a spicier sauce.
Can I make it with boneless chicken?
Yes. Boneless thighs are the best quick-cooking substitute. Start checking them well before the 30-minute mark and remove them from the sauce once the thickest part reaches 165°F (74°C). Chicken breasts can be used, but they are leaner and more likely to dry out.
Why did my sour-cream sauce curdle?
The sauce may have boiled after the sour cream was added, or cold sour cream may have gone straight into hot liquid. Bring the sour cream toward the sauce temperature by whisking in hot broth gradually, then warm the finished sauce gently without boiling.
Can I make chicken paprikash ahead?
Yes. Cook the chicken and sauce, cool and refrigerate promptly, then reheat gently to 165°F (74°C). The sauce may thicken in the fridge; loosen it with a little broth or water while reheating. For the smoothest texture, avoid boiling.
What kind of paprika should I buy?
Hungarian sweet paprika is the best choice for the classic flavor. Use fresh paprika stored away from heat and light, since old paprika can taste dull. Hot Hungarian paprika can be added for spice, but it should not replace all the sweet paprika.
What should I serve with chicken paprikash?
Egg noodles and dumplings are classic choices because they hold the creamy sauce well. Rice, boiled potatoes, or crusty bread also work, with a simple salad or green vegetable alongside.
Related
- Does Nutmeg Contain Nuts? The Real Answer
- Keema Naan Nutritional Value: Calories & Macros
- Lake Group Strata: Hearty Breakfast Casserole Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).