Chicken paprikash, or paprikás csirke, is a Hungarian dinner of chicken simmered with onions, paprika, and a creamy sour-cream sauce. This version uses bone-in thighs for a flavorful, forgiving braise and is served with egg noodles or dumplings; family and regional versions vary in their seasoning and sauce.
Ingredients
- 8 bone-in, skin-on chicken thighs, about 3 lb (1.36 kg)
- 1 tsp fine salt (5 g), plus more to taste
- ½ tsp freshly ground black pepper (1 g)
- 1 tbsp neutral oil (15 ml), such as sunflower or canola oil
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 2 garlic cloves, minced (about 6 g)
- 2 tbsp Hungarian sweet paprika (14 g)
- ¼ tsp hot Hungarian paprika or cayenne (about 0.5 g), optional
- 2 tbsp all-purpose flour (16 g)
- 2 cups chicken broth (480 ml), preferably low-sodium
- 1 bay leaf
- ¾ cup full-fat sour cream (180 g), at room temperature
- 1 tbsp all-purpose flour (8 g), for thickening the sour cream
- 1 tsp lemon juice (5 ml), optional, to brighten the finished sauce
- 2 tbsp chopped fresh parsley (8 g), optional
- 12 oz wide egg noodles (340 g), for serving, or an equivalent amount of cooked dumplings
Instructions
- Prepare the chicken and vegetables. Pat the thighs dry with paper towels; dry skin browns better and is less likely to steam in the pan. Season all over with the salt and black pepper. Finely chop the onions and mince the garlic. Measure the paprika and flour before you start cooking, because paprika can scorch if it is left in hot fat for too long.
- Brown the chicken, about 12 minutes. Heat the oil in a wide, heavy lidded pot or Dutch oven over medium heat. Working in batches so the pieces have space, place the thighs skin-side down and cook until the skin is golden, about 5–6 minutes. Turn and brown the other side for 2–3 minutes. Transfer the chicken to a plate. If the pan has more than a thin layer of fat, carefully spoon some out, leaving about 1 tablespoon behind. Do not worry if the thighs are not cooked through yet.
- Soften the onions, about 8 minutes. Add the chopped onions to the same pot and cook over medium-low heat, stirring and scraping up the browned bits, until soft and translucent. If they begin to catch, add a tablespoon of water rather than turning the heat high. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Bloom the paprika and make the base, about 2 minutes. Take the pot off the heat briefly. Stir in the sweet paprika and optional hot paprika, then the 2 tablespoons of flour. Mix until the onions are coated. Keeping the pan off the burner at this point helps prevent the paprika from burning and becoming bitter. Gradually pour in the broth while stirring until no dry flour remains, then add the bay leaf.
- Simmer the chicken, about 30 minutes. Return the thighs to the pot, skin-side up, along with any juices on the plate. Bring the liquid just to a gentle simmer, cover, and reduce the heat to low. Cook for about 30 minutes, turning the pieces once if they are not mostly covered by the sauce. Keep the liquid at a quiet simmer rather than a hard boil so the chicken stays tender. Check the thickest part of a thigh with a food thermometer, avoiding the bone: USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes.
- Finish the sour-cream sauce, about 3 minutes. In a small bowl, whisk the sour cream with the remaining 1 tablespoon of flour until smooth. Stir a ladleful of hot cooking liquid into the bowl a little at a time to warm the mixture gradually. Lower the pot’s heat, stir the sour-cream mixture into the sauce, and cook gently for 2–3 minutes without letting it boil. Remove the bay leaf. Taste and adjust the salt; add the lemon juice if you want a slightly brighter finish. Sprinkle with parsley if using.
- Cook the noodles and serve. While the chicken simmers, cook the egg noodles in a separate pot according to the package directions, then drain. Spoon noodles into shallow bowls, top with chicken, and ladle plenty of paprika sauce over each portion. Alternatively, serve the chicken and sauce over cooked dumplings.
Tips
- Choose paprika for its flavor, not its color. Hungarian sweet paprika gives the sauce its rounded, earthy character. It is widely sold in supermarkets and specialty shops. If you cannot find it, use a good-quality plain sweet paprika; it will be milder and less distinctly Hungarian. Smoked paprika is not a close substitute because its smoky flavor changes the dish. Add a small pinch of cayenne if you want heat.
- Keep the pan from getting crowded. Brown the thighs in two batches if needed. Crowding traps steam and prevents the skin from browning, but browning is for flavor here, not a way to cook the chicken through.
- Use room-temperature sour cream and temper it. Cold sour cream added straight to a hot pot is more likely to split. Whisking in warm broth first and keeping the finished sauce below a boil helps it stay smooth. Full-fat sour cream gives the most stable, creamy result.
- Adjust thickness at the end. The flour and sour cream make a spoon-coating sauce. If it seems too thick, stir in broth a tablespoon at a time. If it seems thin, simmer it gently for a few minutes before adding the sour cream; boiling the finished sauce is not a good way to reduce it.
Serving Suggestions
Wide egg noodles are a convenient accompaniment because their folds catch the sauce. For a more traditional-style meal, serve the paprikash with nokedli or galuska, Hungarian-style small dumplings. Buttered spaetzle or plain boiled potatoes also work well when noodles are unavailable. Keep the side simply seasoned so the paprika sauce remains the focus.
Add a crisp green salad, sliced cucumber, or lightly dressed cabbage for freshness. A spoonful of extra sour cream at the table is optional, but taste the sauce first; it is already creamy. If serving bread, choose a plain crusty loaf for soaking up any sauce left in the bowl. Plan on one or two thighs per person depending on their size and on how substantial the sides are.
Variations
Chicken paprikash has family and regional variations, so the balance of paprika, onion, heat, and cream is not fixed. For a more pronounced onion flavor, use three onions instead of two and allow a few extra minutes for them to soften. For a hotter sauce, increase the hot paprika a little at a time; do not replace all the sweet paprika, which supplies the characteristic base flavor.
Boneless, skinless chicken thighs can be used, though they will not create the same depth from browned skin and bones. Brown them briefly, then begin checking for doneness after about 15 minutes of gentle simmering; the exact time depends on their size. You can also use chicken drumsticks and simmer until they meet the same safe temperature. For a meat-free dinner, replace the chicken with thick slices of cauliflower or a mix of mushrooms and chickpeas, and use vegetable broth. That makes a different, vegetarian paprika stew rather than classic chicken paprikash, and the vegetables will need less simmering.
If you prefer a lighter-tasting sauce, replace up to half the sour cream with plain full-fat yogurt, but add it off the heat because yogurt is more prone to curdling. For a gluten-free version, use a gluten-free all-purpose flour blend for both thickening steps and serve with gluten-free noodles or potatoes. Check the broth label as well. The texture may vary slightly depending on the flour blend.
Storage and Reheating
Refrigerate the chicken and sauce within 2 hours of cooking, preferably in a shallow airtight container. They keep for 3–4 days in the refrigerator. Store noodles separately when possible so they do not absorb all the sauce. The sauce may thicken as it chills, which is normal.
Reheat portions gently in a covered saucepan over low heat, stirring the sauce and adding a splash of broth or water if needed. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid a rolling boil because the sour cream can separate. A microwave also works: cover loosely, heat in short intervals, and stir the sauce between intervals until the chicken is hot throughout and reaches 165°F (74°C). You can freeze the chicken and sauce for up to 2 months for best quality, though the sour-cream sauce may become grainy after thawing. Thaw in the refrigerator and reheat gently; freeze noodles separately if desired.
Frequently Asked Questions
What makes chicken paprikash different from goulash?
Both dishes use paprika and onions, but chicken paprikash is a chicken stew finished with sour cream, while Hungarian goulash is generally a paprika-seasoned soup or stew with its own customary ingredients and texture. Names and preparations vary between households, but sour cream is a familiar feature of paprikash.
Can I make chicken paprikash ahead?
Yes. Cook the chicken and sauce, cool them promptly, and refrigerate for up to 3–4 days. Reheat gently to 165°F (74°C). For the smoothest texture, you can also cook the chicken through in the paprika broth, chill it, and stir in the tempered sour cream during reheating.
Why did my sour-cream sauce split?
It most often happens when sour cream is cold, added too quickly, or boiled after it goes into the pot. Warm it gradually with a little hot broth, use full-fat sour cream, and keep the sauce at a gentle heat. A split sauce is still usable, though its appearance and texture will be less smooth.
Can I use boneless chicken breasts?
You can, but breasts are leaner and can become dry if simmered as long as bone-in thighs. Cut them into evenly sized pieces, brown them briefly, and start checking their thickest parts for 165°F (74°C) earlier. Bone-in thighs are more forgiving and give the sauce a fuller flavor.
What can I use instead of Hungarian paprika?
Use plain sweet paprika if Hungarian paprika is unavailable; the dish will still work, though the flavor may be less earthy and distinctive. A small pinch of cayenne can add heat. Smoked paprika has a noticeable smoky taste, so use it only if you specifically want that change.
How do I keep the noodles from becoming soggy?
Boil and drain them separately rather than simmering them in the sauce. Spoon the chicken and sauce over noodles just before serving, and store leftovers separately when practical. If the noodles have already absorbed sauce in the refrigerator, add a little broth while reheating.
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