Chicken paprikash is a beloved Hungarian dish of chicken simmered in a rich, creamy paprika sauce. This version, inspired by the techniques taught at Milk Street, maximizes the flavor of the paprika by blooming it in fat and using a combination of sweet and smoked varieties. The result is a deeply savory, slightly tangy stew that is surprisingly simple to make and perfect for a comforting weeknight dinner.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs, trimmed of excess fat
- 1 tbsp (8 g) sweet Hungarian paprika (see note)
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) neutral oil, like canola or grapeseed
- 1 large yellow onion (about 8 oz / 225 g), finely chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 3 cloves garlic, minced
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) low-sodium chicken broth
- 1 (14.5 oz / 411 g) can diced tomatoes, drained
- 1/2 cup (120 ml) sour cream, at room temperature
- 1 tbsp (15 ml) fresh lemon juice, from about 1/2 lemon
- 2 tbsp (8 g) chopped fresh parsley, for garnish
Note: Sweet Hungarian paprika is the classic choice; if you only have regular paprika, use it and increase the smoked paprika to 1 1/2 teaspoons for extra depth.
Instructions
- Pat the chicken thighs dry with paper towels. In a small bowl, mix the sweet paprika, smoked paprika, salt, and pepper. Rub the spice mixture all over the chicken thighs.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the chicken thighs in a single layer (don’t overcrowd). Cook until well browned on both sides, about 4-5 minutes per side. Transfer to a plate and repeat with the remaining chicken. Set aside.
- Reduce the heat to medium. Add the onion and bell pepper to the pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 6-8 minutes.
- Add the garlic and cook for 1 minute more, until fragrant. Stir in the flour and cook for 1 minute, stirring constantly.
- Pour in the chicken broth, scraping the bottom to deglaze. Add the drained tomatoes. Bring to a simmer, then return the chicken and any accumulated juices to the pot. Cover and simmer gently over low heat until the chicken is tender and cooked through, about 20-25 minutes. (The chicken is done when it reaches an internal temperature of 165°F (74°C), the USDA FSIS safe minimum for poultry.)
- Remove the pot from the heat. In a small bowl, whisk the sour cream with about 1/2 cup (120 ml) of the hot sauce from the pot to temper it. Stir the tempered sour cream mixture back into the pot. Add the lemon juice and stir to combine.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh parsley.
Tips
- Don’t skip browning the chicken: This step builds a deep, savory flavor base. Be patient and let the chicken develop a good golden crust before turning.
- Use good paprika: The flavor of the dish hinges on the paprika. Seek out a high-quality sweet Hungarian paprika (like Szeged or Penzey’s) for the best result. If using smoked paprika, a little goes a long way.
- Temper the sour cream: Adding cold sour cream directly to the hot pot can cause it to curdle. Whisking it with some hot sauce first ensures a smooth, creamy sauce.
- Make it ahead: The flavors meld and deepen overnight. You can make the entire dish (without the sour cream) a day ahead, refrigerate, and then reheat gently before adding the sour cream.
Serving Suggestions
Traditionally, chicken paprikash is served over egg noodles, which are perfect for soaking up the rich sauce. It also pairs beautifully with buttery mashed potatoes, spaetzle, or even a simple bowl of steamed rice. A side of roasted green beans or a crisp cucumber salad with dill would round out the meal nicely.
Variations
- Use bone-in chicken: For even more flavor, use bone-in, skin-on chicken thighs or a mix of thighs and drumsticks. Increase the simmering time by about 10 minutes and remove the skin before serving if you prefer a leaner dish.
- Add more vegetables: Sauté a chopped carrot and a stalk of celery along with the onion and pepper for a more substantial sauce.
- Make it spicier: Add 1/2 to 1 teaspoon of hot paprika or a pinch of cayenne pepper along with the sweet paprika for a bit of heat.
- Swap the protein: This sauce is also delicious with pork shoulder (cubed and browned) or even with pan-seared, sliced kielbasa for a quicker version.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken upon standing; thin it with a splash of chicken broth or water when reheating. Reheat gently on the stovetop over low heat, or in the microwave in 30-second intervals, until heated through. The dish also freezes well (without the sour cream) for up to 3 months. Thaw overnight in the refrigerator, reheat, and then stir in the sour cream as directed.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, you can, but thighs are more forgiving and stay moist during the longer simmer. If using breasts, reduce the simmering time to about 12-15 minutes, and check for doneness at 165°F (74°C) to avoid drying them out.
What is the best paprika for this recipe? Sweet Hungarian paprika is the classic choice and provides the characteristic red color and mild, sweet flavor. Smoked paprika adds a different, more intense flavor; using a mix of both gives a nice depth, but if you only have one, sweet is the way to go.
Can I make this dairy-free? Yes, you can substitute the sour cream with a full-fat coconut yogurt or a dairy-free sour cream alternative. Keep in mind that the flavor and texture will be slightly different. Add it off the heat and stir gently to avoid curdling.
Why did my sauce curdle? Curdling usually happens when cold sour cream is added to a boiling hot liquid. Always temper the sour cream first by mixing it with some hot sauce, and keep the heat low after adding it. Also, make sure your sour cream is at room temperature.
Can I cook this in a slow cooker? Yes. Brown the chicken and sauté the vegetables as directed, then transfer everything (except the sour cream and lemon juice) to a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender. Finish with the sour cream and lemon juice as directed.
What can I use instead of chicken broth? You can use vegetable broth or even water. If using water, you may want to add a little more salt to compensate for the lack of seasoning in the broth.
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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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