Chicken paprikash is a classic Hungarian dish of tender chicken simmered in a rich, paprika-laced sauce, finished with a swirl of sour cream for tangy creaminess. It’s a one-pot comfort meal that comes together quickly, making it perfect for weeknights yet elegant enough for company. The key is using good Hungarian paprika and letting the sauce gently simmer to develop deep flavor.
Ingredients
- 2 lbs (900 g) bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, finely chopped (about 1½ cups / 190 g)
- 2 cloves garlic, minced
- 3 tbsp (45 g) Hungarian sweet paprika (use half hot paprika for a spicy kick)
- 1 cup (240 ml) chicken broth, low sodium
- 1 cup (240 ml) water
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 cup (240 ml) sour cream (full-fat or reduced-fat)
- 2 tbsp (16 g) all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken pieces dry with paper towels. Season both sides with salt and pepper.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the chicken skin-side down until golden brown, about 4–5 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Add the chopped onion and cook, stirring, until soft and translucent, about 5–7 minutes. Add the garlic and cook for 1 minute more.
- Remove the pot from the heat and stir in the paprika. (Adding paprika off the heat prevents it from burning and turning bitter.)
- Return the pot to medium heat and pour in the chicken broth and water, scraping up any browned bits from the bottom. Bring to a simmer.
- Return the chicken to the pot, skin-side up, along with any juices. Cover and simmer gently over low heat for 30–35 minutes, or until the chicken is cooked through (safe minimum internal temperature of 165°F / 74°C, checked with a food thermometer).
- Transfer the chicken to a serving platter and cover loosely with foil.
- If you prefer a thicker sauce, whisk the flour with 2 tablespoons of the hot sauce until smooth, then stir the mixture back into the pot. Simmer for 2–3 minutes, stirring, until slightly thickened.
- Reduce heat to low. Stir in the sour cream until fully incorporated. Do not let it boil, or the sauce may curdle.
- Taste and adjust seasoning with salt and pepper. Return the chicken to the pot and warm through for 2–3 minutes.
- Garnish with chopped parsley and serve hot.
Tips
- Paprika matters: Use Hungarian sweet paprika for the classic flavor. If you only have regular supermarket paprika, it will be milder; consider adding a pinch of cayenne for depth.
- Don’t boil after adding sour cream: Boiling can cause the sour cream to split and make the sauce grainy. Always keep the heat low once the sour cream is in.
- Make it lighter: Use boneless, skinless chicken thighs and reduce the oil. The sauce will be less rich but still delicious.
- Common mistake: Burning the paprika. Always add it off the heat and stir quickly before adding liquid.
Serving Suggestions
Serve chicken paprikash over egg noodles, spaetzle, or mashed 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.
Variations
- Spicy paprikash: Use half hot Hungarian paprika or add a pinch of cayenne pepper.
- Vegetable addition: Add sliced bell peppers or mushrooms along with the onion for extra texture and flavor.
- Dairy-free: Substitute full-fat coconut milk or a dairy-free sour cream alternative for the sour cream.
- Chicken breast: Use boneless, skinless breasts; reduce simmering time to 20–25 minutes to avoid drying out.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, gently warm in a saucepan over low heat, adding a splash of broth or water to loosen the sauce. Do not boil. You can also reheat in the microwave in 30-second bursts, stirring in between. The sauce may separate slightly upon reheating; stirring should bring it back together.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but be careful not to overcook. Use boneless, skinless breasts and reduce the simmering time to about 20 minutes, or until they reach 165°F (74°C).
Why did my sauce curdle? Curdling usually happens if the sauce boiled after adding sour cream, or if you added the sour cream too quickly. To avoid this, temper the sour cream by stirring a few spoonfuls of hot sauce into it first, then add it to the pot.
Can I make this in a slow cooker? Yes. Sear the chicken and sauté the onions as directed, then transfer everything to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours, until chicken is done. Stir in the sour cream at the end.
Is there a substitute for sour cream? Plain Greek yogurt works well, but it has a tangier flavor and may curdle more easily. Add it off the heat and stir gently. For a dairy-free option, use coconut cream or a vegan sour cream.
Can I freeze chicken paprikash? Yes, but the sauce may separate upon thawing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring well.
What kind of paprika is best? Hungarian sweet paprika is traditional and gives the dish its characteristic red color and mild, sweet flavor. Hot paprika adds heat; you can mix the two to your liking.
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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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