Chicken paprikash is a Hungarian dish of browned chicken simmered with paprika, onion and a creamy sour-cream sauce, often served over noodles. Family versions vary: some add tomato or sweet pepper, while others keep the sauce especially simple; this recipe includes both for a savory, balanced weeknight meal.
Ingredients
- 2½ lb (1.1 kg) bone-in, skin-on chicken thighs, about 4 to 6 pieces
- 1½ tsp (9 g) fine salt, divided, plus more for the noodle water
- ½ tsp (1 g) black pepper
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- 1 large yellow onion, finely chopped, about 1½ cups (200 g)
- 1 medium green bell pepper, seeded and chopped, about 1 cup (150 g)
- 1 small ripe tomato, chopped, about ¾ cup (120 g)
- 2 garlic cloves, finely chopped, about 2 tsp (6 g)
- 2 tbsp (14 g) sweet Hungarian paprika
- 1½ cups (360 ml) low-sodium chicken stock
- 1 tbsp (8 g) all-purpose flour
- ¾ cup (180 g) full-fat sour cream, at room temperature
- 12 oz (340 g) dried egg noodles
- 4 qt (3.8 L) water, for boiling the noodles
- 2 tbsp (8 g) chopped fresh parsley, optional, for serving
Instructions
- Prepare the ingredients. Pat the chicken dry with paper towels; dry skin browns more reliably than damp skin. Season it all over with 1 teaspoon of the salt and the black pepper. Chop the onion, pepper, tomato and garlic, and measure the paprika, flour, stock and sour cream before you start cooking. Let the sour cream sit out while you prepare the rest, but do not leave it at room temperature for more than 2 hours.
- Brown the chicken, 12 minutes. Heat the oil in a wide, heavy pot or Dutch oven over medium heat. Arrange the chicken skin-side down in a single layer, working in batches if needed. Brown for about 7 minutes on the skin side and 5 minutes on the other side; it does not need to be cooked through yet. Transfer it to a plate. If the pot has more than a thin film of fat, spoon off the excess, leaving the browned bits behind.
- Soften the vegetables, 8 minutes. Add the onion and green pepper to the pot and cook over medium heat, stirring often, until softened and lightly golden, about 7 minutes. Add the tomato and garlic and cook for 1 minute, stirring so the garlic does not scorch. If the pot seems dry, add a tablespoon of the measured stock rather than extra oil.
- Add paprika and simmer, 31 minutes. Take the pot off the heat briefly and stir in the paprika and remaining ½ teaspoon of salt. Stir for about 30 seconds, then pour in the stock and scrape up the browned bits. Return the chicken to the pot skin-side up, along with any juices on the plate. Bring the liquid to a gentle simmer, cover, and cook for 30 minutes. Keep it at a quiet simmer rather than a hard boil so the chicken stays tender and the sauce does not reduce too quickly.
- Cook the noodles while the chicken simmers. Bring the 4 quarts of water to a boil in a separate pot and salt it to taste. Cook the egg noodles according to the package directions, usually about 8 to 10 minutes, until tender but not mushy. Drain well. The noodles cook at the same time as the chicken, so this does not add to the stated cooking time.
- Finish the sauce, 4 minutes. Check the thickest part of a thigh with a food thermometer, keeping the probe away from the bone. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for chicken; if needed, cover and simmer for a few more minutes, then check again. In a bowl, whisk the flour into the sour cream until smooth. Whisk in a ladleful of hot cooking liquid a little at a time to temper it. Lower the pot to low heat, stir the sour-cream mixture into the sauce, and warm gently for about 4 minutes without letting it boil. Taste and adjust the salt. Serve the chicken and sauce over drained noodles, with parsley if desired.
Tips
- Choose sweet paprika, not hot paprika, as the base. Hungarian sweet paprika gives the sauce its warm red color and rounded flavor. Use paprika that smells fragrant rather than dusty or stale. If you cannot find Hungarian paprika, good-quality sweet paprika is a practical substitute; the flavor will be a little less distinctive. For gentle heat, replace up to ½ teaspoon of the sweet paprika with hot paprika.
- Keep the paprika from burning. Paprika can turn bitter if it fries in very hot fat. Taking the pot off the burner before stirring it in, then adding stock promptly, helps protect its flavor. If the pan is smoking, let it cool briefly before proceeding.
- Temper the sour cream. Stirring cold sour cream straight into a bubbling pot can make the sauce curdle. Bring it closer to room temperature, whisk it with flour, and gradually whisk in hot liquid before adding it to the pot. Once it is in the sauce, keep the heat low and avoid boiling.
- Use thighs for a forgiving simmer. Bone-in thighs add flavor and are less likely to dry out than breast meat during the braise. If you use boneless thighs, start checking for 165°F (74°C) after about 20 minutes of simmering, since they may cook faster. Cooking time will vary with their size.
Serving Suggestions
Spoon the paprika sauce generously over the noodles and serve a chicken thigh alongside each portion. A crisp cucumber salad, simply dressed green salad, or steamed green beans gives the meal a fresh contrast to the rich sauce. Crusty bread is useful for catching any sauce left on the plate. If serving a larger family-style meal, put the noodles in a warmed bowl and arrange the chicken over them, then pass extra sauce separately so everyone can choose how much they want.
Traditional Hungarian nokedli—small, soft dumplings—are another fitting accompaniment. They are not required for this recipe, and dried egg noodles make a convenient alternative. If you do serve nokedli, prepare them separately and keep the sauce warm on low while they cook.
Variations
- Make it with boneless chicken. Use about 2 lb (900 g) boneless, skinless chicken thighs. Brown them briefly, then simmer until the thickest pieces reach 165°F (74°C). With no skin or bones, the sauce will be a little less rich, so avoid trimming away all the browned bits from the pot.
- Adjust the vegetables. The tomato and green pepper in this version are common choices in home-style variations, but you can omit either for a simpler sauce. If leaving out the tomato, use an extra ¼ cup (60 ml) stock if needed to keep enough liquid for simmering.
- Make it hotter. Add up to ½ teaspoon hot Hungarian paprika with the sweet paprika, or serve a pinch of hot paprika at the table. Heat levels differ between brands, so start modestly.
- Use a different accompaniment. Serve the chicken with boiled potatoes, rice, or nokedli instead of egg noodles. Cook the substitute separately and check its own package or recipe directions; the chicken and sauce method stays the same.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, placing the chicken and sauce in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. Store noodles separately when possible; they are less likely to become overly soft, and the sauce is easier to reheat evenly. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2 months for best quality. Sour-cream sauces can look slightly grainy after freezing, but gentle reheating and stirring can help bring them back together. Thaw frozen leftovers in the refrigerator.
Reheat the chicken and sauce in a covered saucepan over low heat, stirring the sauce occasionally and adding a splash of stock or water if it has thickened. Heat leftovers to 165°F (74°C), checked with a food thermometer. Avoid a vigorous boil, which can make the sour-cream sauce separate. Reheat noodles separately in simmering water for about a minute, or in the microwave with a spoonful of water. Discard food that has been left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make chicken paprikash ahead?
Yes. Cook the chicken and sauce up to 2 days ahead, cool promptly, and refrigerate them in a covered container. For the best texture, cook the noodles close to serving time. Reheat the sauce gently until the chicken reaches 165°F (74°C), then serve over freshly cooked noodles.
Why did my sour-cream sauce split?
The sauce may have boiled after the sour cream was added, or the sour cream may have gone into the pot cold without being tempered. Lower the heat, whisk the sour cream with flour, and slowly blend in hot sauce before returning it to the pot. Gentle heat helps keep the finished sauce smooth.
Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out if simmered too long. Use pieces of similar size, check them early, and remove each piece from the pot as soon as its thickest part reaches 165°F (74°C). Stir the sour-cream mixture into the sauce after the chicken is cooked.
What if I only have regular paprika?
Regular sweet paprika works well in place of sweet Hungarian paprika. It may have a milder or less complex flavor, but the recipe will still have a paprika-forward sauce. Do not substitute smoked paprika for all of it unless you want a noticeably smoky result.
Can I make this without flour?
Yes. Leave out the flour and mix the sour cream with a few spoonfuls of hot sauce before stirring it into the pot. The sauce will be thinner and may be more prone to separating, so keep the heat especially low and do not let it boil.
Is chicken paprikash supposed to be spicy?
Usually, the main flavor comes from sweet paprika rather than strong heat, although family recipes vary. This version is mild as written. Use a little hot paprika if you want more warmth, and add it gradually because its intensity varies.
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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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