Paprikash chicken is a classic Hungarian dish where chicken is slowly simmered in a rich, creamy paprika sauce, finished with sour cream. The sweet Hungarian paprika is the star, giving the sauce its deep red color and smoky-sweet flavor. This version stays true to the traditional method, using bone-in chicken and a generous amount of paprika for a comforting, homey meal that pairs perfectly with dumplings or noodles.
Ingredients
- 3 lb (1.4 kg) bone-in chicken thighs and drumsticks, skin on
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large yellow onions, finely chopped (about 3 cups / 360 g)
- 3 cloves garlic, minced
- 3 tbsp (24 g) sweet Hungarian paprika (use authentic Hungarian for best flavor)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) water
- 1/2 cup (120 ml) sour cream, at room temperature
- 1 tbsp (8 g) all-purpose flour (optional, for thickening)
Instructions
- Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
- In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Working in batches, brown the chicken on all sides, about 5-6 minutes per batch. Transfer to a plate and set aside.
- Reduce heat to medium. Add the chopped onions to the pot and cook, stirring frequently, until soft and translucent, about 8-10 minutes. Do not let them brown.
- Add the garlic and cook for 1 minute until fragrant.
- Remove the pot from the heat briefly. Stir in the paprika, salt, and pepper, coating the onions well. The brief off-heat step prevents the paprika from burning and turning bitter.
- Return the pot to medium heat. Pour in the chicken broth and water, scraping up any browned bits from the bottom.
- Return the chicken to the pot, skin side up. Bring to a simmer, then reduce heat to low, cover, and let cook gently for 45-50 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C) as the USDA FSIS safe minimum.
- Remove the chicken to a plate and keep warm. If you prefer a thicker sauce, whisk the flour into the sour cream until smooth, then stir this mixture into the sauce. Simmer uncovered for 5-10 minutes until slightly thickened. If you like it as is, skip the flour.
- Turn off the heat. Let the sauce cool for a couple of minutes, then stir in the sour cream. Do not boil after adding sour cream, or it may curdle.
- Taste and adjust seasoning with salt. Return the chicken to the pot and spoon the sauce over it.
Tips
- Use quality paprika: Authentic Hungarian sweet paprika is essential for the traditional flavor. If you only have regular paprika, it will be milder; add a pinch of cayenne for a little heat if desired.
- Don’t rush the onions: Cooking the onions slowly until very soft is key to a smooth, sweet base. Rushing this step can leave the sauce with a raw onion taste.
- Prevent curdling: Always temper the sour cream by stirring a few tablespoons of hot sauce into it before adding it to the pot. Also, keep the heat low after adding.
- Skin on or off? Traditional recipes often keep the skin on for flavor, but you can remove it before serving to reduce fat. If you do, the sauce will be slightly less rich.
Serving Suggestions
Serve the paprikash chicken over buttered egg noodles, spaetzle, or with boiled potatoes to soak up the creamy sauce. A side of steamed green beans or a simple cucumber salad with vinegar and dill balances the richness. Hungarian home cooks often serve it with a slice of fresh bread for dipping.
Variations
- Chicken breast: Use boneless, skinless chicken breasts, but reduce cooking time to 20-25 minutes to avoid dryness.
- Vegetarian: Replace the chicken with 2 lb (900 g) of sliced mushrooms and use vegetable broth. Cook for 20 minutes.
- Spicy: Use hot Hungarian paprika or add a teaspoon of cayenne pepper along with the sweet paprika.
- Add vegetables: Sliced bell peppers and tomatoes are common additions in some regions. Add them with the onions and cook until soft.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken upon standing; add a splash of broth or water when reheating. Reheat gently on the stovetop over low heat, or in the microwave in 30-second bursts, until piping hot (165°F / 74°C). You can also freeze the paprikash for up to 3 months, but the sour cream may separate slightly upon thawing; stir well after reheating.
Frequently Asked Questions
Can I use chicken thighs only? Yes, thighs are ideal because they stay moist during the long simmer. You can use all thighs or a mix of thighs and legs.
What is the best paprika for paprikash? Sweet Hungarian paprika is the traditional choice. It has a bright red color and a mild, sweet pepper flavor. Smoked paprika will add a different, smoky dimension that is not traditional but can be tasty.
Why did my sauce curdle? Curdling usually happens when the sour cream is added to boiling liquid or when the sauce is boiled after adding. Always temper the sour cream and keep the heat low.
Can I make this in a slow cooker? Yes, brown the chicken and onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours. Add the sour cream during the last 30 minutes.
Is paprikash the same as goulash? No. Goulash is a soup or stew with beef, vegetables, and paprika, but it does not contain sour cream. Paprikash is a creamy stew, usually made with chicken or veal, and always includes sour cream.
Can I use yogurt instead of sour cream? Plain full-fat Greek yogurt can work, but it may curdle more easily. Use a high-fat yogurt and be extra careful with the tempering process.
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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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