Chicken paprikash is a classic Hungarian dish of chicken gently braised with onions and sweet paprika, then finished with a tangy sour-cream sauce. Served over egg noodles, it makes a comforting one-pot-style meal; home cooks vary the peppers, seasoning, and sauce thickness, so this recipe offers a practical version rather than claiming there is only one way to make it.
Ingredients
- 3 lb bone-in, skin-on chicken thighs and drumsticks (1.36 kg)
- 1¼ tsp fine salt (7 g), divided, plus more for the noodles if needed
- ½ tsp black pepper (1 g)
- 1 tbsp neutral oil (15 ml), such as canola or sunflower oil
- 2 medium yellow onions, finely diced (about 300 g)
- 1 Hungarian wax pepper, seeded and diced (about 100 g); or use 1 small green bell pepper for a milder flavor
- 2 tbsp sweet Hungarian paprika (14 g)
- ½ tsp hot Hungarian paprika (about 1 g), optional
- 2 garlic cloves, minced (about 6 g)
- 1 tbsp tomato paste (16 g)
- 1½ cups low-sodium chicken broth (360 ml)
- 1 bay leaf (about 0.2 g)
- ¾ cup full-fat sour cream (180 g), at room temperature
- 1 tbsp all-purpose flour (8 g)
- 12 oz wide egg noodles (340 g)
- 4 qt water (3.8 L) and 1 tbsp salt (18 g) for boiling the noodles
- 2 tbsp chopped fresh parsley (about 8 g), optional
- 1 tsp lemon juice (5 ml), optional, to brighten the finished sauce
Instructions
- Prepare the chicken and vegetables. Pat the chicken dry so it browns instead of steaming. Season all over with the salt and black pepper. Dice the onions and pepper, mince the garlic, and measure the paprika, broth, and remaining ingredients. Let the sour cream stand at room temperature while you cook; taking the chill off makes it easier to blend smoothly into the sauce.
- Brown the chicken. Heat the oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Arrange the chicken skin-side down in a single layer, working in batches if necessary. Brown for about 5 minutes on the skin side and 2 minutes on the other side, then transfer it to a plate. The chicken will finish cooking later, so browning is for color and flavor, not a cue to serve it. If the pan has more than a thin coating of fat, carefully spoon some out, leaving about 1 tablespoon behind.
- Soften the onions and pepper. Reduce the heat to medium. Add the diced onions and Hungarian wax pepper to the pan and cook for 7–8 minutes, stirring now and then, until softened and beginning to turn translucent. Add the garlic and tomato paste and stir for 30 seconds. Take the pan off the heat before adding the paprika; stir in the sweet paprika and optional hot paprika for about 20 seconds. Paprika can turn bitter if it scorches, so do not leave it sizzling in a dry pan.
- Start the braise. Pour in about ½ cup (120 ml) of the chicken broth and scrape up the browned bits from the pan. Stir in the rest of the broth and the bay leaf. Return the chicken to the pan, skin-side up, nestling the pieces into the onion mixture. Bring the liquid to a gentle simmer, cover, and lower the heat. Simmer for 30–35 minutes, turning the pieces once if they are not mostly surrounded by liquid. Keep the sauce at a quiet bubble rather than a hard boil, which can toughen the meat and reduce the liquid too quickly.
- Check the chicken and cook the noodles. Check the thickest part of several chicken pieces with a food thermometer, avoiding the bone. Chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece is not there yet, keep simmering and check again after a few minutes. While the chicken finishes, bring the measured water and salt to a boil in a separate pot. Cook the egg noodles according to the package directions, usually 7–10 minutes, until tender but not mushy. Drain them; do not rinse, so the sauce clings better.
- Make the sour-cream sauce. Transfer the cooked chicken to a clean plate and remove the bay leaf. In a small bowl, whisk the flour into the sour cream until no dry lumps remain. Whisk in a few spoonfuls of hot braising liquid, one spoonful at a time, to warm the cream gradually. Lower the sauce to low heat and stir in the sour-cream mixture. Cook gently for 2–3 minutes, stirring, until the sauce thickens lightly. Do not let it boil vigorously, because sour cream can separate when overheated. Taste and add the optional lemon juice or a little more salt if the sauce needs lift.
- Finish and serve. Return the chicken to the pan and turn the pieces gently to coat them in sauce. Warm for 1–2 minutes over low heat. Spoon the chicken and paprika sauce over drained noodles and scatter parsley on top if using. The sauce should be creamy and pourable, not as thick as a paste; loosen it with a splash of broth if needed.
Tips
- Choose fresh paprika. Sweet Hungarian paprika is the defining flavor, and a fresh, aromatic tin makes a noticeable difference. If Hungarian paprika is hard to find, use good-quality sweet paprika; the dish will still work, though the flavor may be less distinctive. Smoked paprika is not a direct substitute because its smoky taste changes the character of the sauce.
- Keep the dairy smooth. Room-temperature sour cream, flour whisked in thoroughly, and gradual tempering help prevent a grainy or split sauce. After adding it, use low heat and avoid a rolling boil.
- Brown in batches if needed. Crowding traps steam and prevents proper browning. Give the chicken space, and let the pan return to temperature between batches. If your skillet is not deep enough to hold the chicken and sauce comfortably, use a Dutch oven or covered casserole on the stovetop.
- Adjust the pepper, not the paprika base. Hungarian wax pepper can range from mild to quite lively. Remove its seeds and ribs for a gentler result, or substitute green bell pepper for a milder, less spicy flavor. Add hot paprika gradually if you are unsure how much heat you want.
Serving Suggestions
Wide egg noodles are a common, convenient partner for paprikash because their broad surface catches the creamy sauce. For a more traditional dumpling-style accompaniment, serve it with nokedli or galuska, small Hungarian flour dumplings; packaged spaetzle is a practical substitute, though its texture may be firmer. Boiled potatoes, buttered noodles, or rice also work when that is what you have on hand. Add a crisp cucumber salad, pickled vegetables, or a simple green salad to balance the richness. Put extra sauce on the table, and offer bread for soaking up what remains in the bowl.
Variations
Many home versions use a mix of chicken pieces, and boneless thighs can be used when you want easier serving. They cook faster, so start checking them earlier and still confirm that the thickest portion reaches 165°F (74°C). If using skinless chicken, brown it lightly and expect a less rich sauce. For a deeper vegetable flavor, add a diced red bell pepper with the onion, or use a ripe tomato in place of the tomato paste; fresh tomato will make the sauce a little looser and less concentrated. For more heat, increase the hot paprika by small increments. For a lighter-tasting finish, replace part of the sour cream with plain full-fat yogurt, added off the heat; yogurt is tangier and more prone to curdling, so it needs especially gentle handling. To make the dish gluten-free, use a gluten-free flour blend or cornstarch slurry for thickening and serve with gluten-free noodles or potatoes.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store the chicken and sauce in a covered container for 3–4 days; keep the noodles in a separate container if possible, since they absorb sauce as they sit. For longer storage, freeze the chicken and sauce in a freezer-safe container for about 2–3 months for best quality. Sour cream sauce may look slightly separated after thawing, but gentle reheating and stirring can bring it back together. Thaw frozen portions in the refrigerator. Reheat the chicken and sauce in a covered pan over low heat, stirring carefully and adding a splash of broth if thick, until leftovers reach 165°F (74°C). Reheat noodles separately with a little water, or warm them in the sauce once it is hot.
Frequently Asked Questions
Can I make chicken paprikash with boneless chicken?
Yes. Boneless, skinless thighs are convenient and remain tender, but they usually cook faster than bone-in pieces. Begin checking them after about 20 minutes of simmering and use a thermometer to confirm 165°F (74°C). The sauce may have a little less richness without skin and bones, so use the full amount of broth and taste before serving.
Is chicken paprikash supposed to be spicy?
Usually it is warmly flavored rather than fiery. Sweet paprika provides the main color and taste; hot paprika and Hungarian wax pepper are adjustable. Leave out the hot paprika and choose a mild pepper for a gentle version, or add the heat in small amounts near the start so it has time to blend into the sauce.
Why did my sour-cream sauce curdle?
High heat is the usual cause. Sour cream can split if it goes straight from the refrigerator into boiling liquid, so bring it closer to room temperature, whisk in flour, and temper it with hot broth before adding it to the pan. Once incorporated, keep the sauce at a gentle heat and do not boil it hard.
Can I prepare paprikash ahead of time?
Yes. You can cook the chicken and sauce a day ahead, cool and refrigerate them promptly, then reheat gently before serving. Cook fresh noodles for the best texture, or store cooked noodles separately. The sauce may thicken in the refrigerator; loosen it with broth as it warms and check that the reheated leftovers reach 165°F (74°C).
What can I use instead of Hungarian wax pepper?
A small green bell pepper is the easiest substitute and gives a mild, slightly sweet vegetable note without much heat. A banana pepper can be closer in shape and texture, but its heat varies, so taste it first. The pepper is useful but not essential; the paprika, onion, and braised chicken carry the dish if you leave it out.
Related
- Hungarian Nut Roll Recipe: Soft Dough, Walnut Filling
- Hungarian Food: Dishes, Flavors, and Traditions
- Hungarian Chicken Paprikash with Dumplings: A Cozy Classic
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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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