Chicken paprikash is a Hungarian classic that combines tender chicken with a rich, creamy paprika sauce, typically served over egg noodles or dumplings. This version, inspired by the bold flavors of chef Michael Symon, uses a generous amount of sweet paprika and a touch of sour cream to create a comforting, deeply savory dish. It works because the slow simmering melds the spices into the chicken, while the finishing cream adds a silky, tangy note that balances the heat.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons (30 ml) vegetable oil
- 2 large yellow onions, thinly sliced (about 4 cups / 400 g)
- 4 cloves garlic, minced
- 3 tablespoons (24 g) sweet Hungarian paprika (use a good quality one)
- 1 teaspoon (2 g) smoked paprika (optional, for depth)
- 1 cup (240 ml) chicken broth, low-sodium
- 1 (14.5 oz / 411 g) can diced tomatoes, drained (or 2 fresh tomatoes, chopped)
- 1 red bell pepper, sliced (optional)
- 1/2 cup (120 ml) sour cream, at room temperature
- 2 tablespoons (16 g) all-purpose flour (for thickening, optional)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the chicken skin-side down and sear until golden brown, about 5-6 minutes per side. Transfer the chicken to a plate and set aside. Pour off all but 1 tablespoon of the rendered fat.
- Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until they are soft and lightly caramelized, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the sweet paprika and smoked paprika (if using). Cook for 30 seconds, stirring constantly, to toast the spice and release its flavor. Be careful not to burn it.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the drained diced tomatoes and sliced bell pepper (if using). Bring the mixture to a simmer.
- Return the chicken thighs to the pot, nestling them into the sauce. Cover and reduce the heat to low. Let it simmer gently for 45 minutes, or until the chicken is very tender and cooked through (safe minimum internal temperature of 165°F / 74°C, checked with a food thermometer).
- Remove the chicken to a plate and tent loosely with foil. If you prefer a thicker sauce, whisk the flour into the sour cream in a small bowl to make a slurry, then stir it into the sauce. Simmer uncovered for 5 minutes to thicken.
- Turn off the heat. Stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Return the chicken to the pot and spoon the sauce over it.
- Garnish with fresh parsley and serve hot.
Tips
- Use real Hungarian paprika: The quality of paprika matters enormously here. Look for a sweet or mild Hungarian paprika (often labeled “noble sweet”) for the best flavor. Smoked paprika can be used but it changes the character—use it sparingly if you want a more traditional taste.
- Don’t rush the onions: The onions are the base of the sauce. Let them cook slowly until they are soft and jammy, which adds natural sweetness and body to the dish.
- Room-temperature sour cream: Adding cold sour cream to hot sauce can cause it to curdle. Let it sit out for 15 minutes before stirring in, or temper it by adding a few spoonfuls of hot sauce to the sour cream first.
- Make it ahead: This dish tastes even better the next day. The flavors meld and deepen overnight. Just reheat gently over low heat, and add a splash of broth or water if the sauce has thickened too much.
Serving Suggestions
Serve the chicken paprikash over wide egg noodles, spaetzle, or soft polenta to soak up the creamy sauce. A side of steamed green beans, roasted carrots, or a simple cucumber salad with dill and vinegar provides a fresh contrast. Crusty bread is also great for wiping the plate clean.
Variations
- Vegetarian version: Replace the chicken with 2 cups of sliced mushrooms and extra bell peppers. Use vegetable broth and skip the searing step—just sauté the vegetables and proceed with the sauce.
- Spicy paprikash: Add 1/2 to 1 teaspoon of hot paprika or a pinch of cayenne pepper along with the sweet paprika for a kick.
- Chicken breast: Use boneless, skinless chicken breasts, but reduce the simmering time to about 20-25 minutes to avoid drying out. You may need to add a little more broth to keep the sauce moist.
- Dumplings: Instead of noodles, serve with homemade dumplings (like nokedli) for a more traditional Hungarian experience.
Storage and Reheating
Store leftover paprikash in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a saucepan over low heat, stirring occasionally, until warmed through. Add a splash of chicken broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave, but the stovetop method preserves the texture of the chicken and sauce better. This dish freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken thighs without skin? Yes, boneless, skinless thighs work well. Sear them briefly to add color, then reduce the simmering time to about 30 minutes. The sauce will be slightly less rich without the skin.
What if I don’t have Hungarian paprika? You can substitute with regular sweet paprika, but the flavor will be less complex. If you only have hot paprika, use half the amount and add a pinch of sugar to balance the heat.
Why did my sour cream curdle? Curdling usually happens when the sour cream is added too quickly to a boiling-hot sauce. Always remove the pot from the heat, let it cool for a minute, and temper the sour cream with a little hot sauce before stirring it in.
Can I make this in a slow cooker? Yes. Sear the chicken and sauté the onions as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the sour cream at the end.
Is this dish gluten-free? The recipe is naturally gluten-free if you omit the flour used for thickening. Instead of flour, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in at the end.
What does “paprikash” mean? It refers to a Hungarian stew seasoned with paprika, typically made with chicken, beef, or veal, and finished with sour cream. It is one of the most iconic dishes of Hungarian cuisine.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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