Chicken paprikash is a classic Hungarian dish of tender chicken simmered in a rich, creamy paprika sauce, traditionally served over egg noodles or with dumplings. This version, inspired by historical recipes, emphasizes the deep flavor of quality Hungarian paprika, which is the true star of the dish. It works because the slow simmering allows the paprika to bloom and meld with the onions and sour cream, creating a comforting, deeply savory sauce that clings to every bite.
Ingredients
- 2 tablespoons (28 g) lard or vegetable oil
- 1 large yellow onion, finely chopped (about 1 ½ cups / 190 g)
- 3 pounds (1.4 kg) bone-in, skin-on chicken thighs and drumsticks
- 3 tablespoons (24 g) sweet Hungarian paprika (use half hot paprika for a spicier version)
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- 1 cup (240 ml) chicken broth, preferably unsalted
- 1 cup (240 ml) water
- 1 cup (240 g) sour cream, at room temperature
- 2 tablespoons (16 g) all-purpose flour (optional, for thickening)
Instructions
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat until shimmering.
- Working in batches if needed, brown the chicken on all sides until golden, about 5–7 minutes per batch. Transfer the browned chicken to a plate and set aside. Do not crowd the pan.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Scrape up any browned bits from the bottom of the pot.
- Turn off the heat and stir in the paprika, salt, and black pepper. Stir constantly for about 30 seconds to bloom the paprika in the residual heat—this releases its flavor and color but avoid burning it, which would turn bitter.
- Pour in the chicken broth and water, stirring to combine. Return the browned chicken pieces to the pot, nestling them into the liquid. Bring to a gentle simmer.
- Cover the pot and let simmer over low heat for 45–50 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Using tongs, transfer the chicken to a plate and keep warm. If you prefer a thicker sauce, whisk the flour into the sour cream until smooth, then slowly stir the sour cream mixture into the simmering sauce. If you like a thinner sauce, skip the flour and just stir in the sour cream directly.
- Let the sauce simmer gently for 2–3 minutes after adding the sour cream to thicken slightly and warm through. Do not let it boil, or the sour cream may curdle. Taste and adjust salt and pepper.
- Return the chicken to the pot, spoon some sauce over the top, and heat for another 2–3 minutes. Serve hot over egg noodles, spaetzle, or with boiled potatoes.
Tips
- Paprika matters: Use genuine Hungarian sweet paprika (or half sweet, half hot) for the best flavor. Regular grocery store paprika is often milder and less vibrant; if using it, increase the amount to 4 tablespoons.
- Bloom, don’t burn: Always add paprika off the heat or with the pot turned off, stirring constantly for just a few seconds. Burning paprika makes the dish bitter and ruins the color.
- Sour cream temperature: Let the sour cream come to room temperature before adding it to the hot sauce, and temper it by stirring a few spoonfuls of hot sauce into it first. This prevents curdling.
- Make ahead: The sauce can be made a day ahead and refrigerated. The flavors meld even more. Reheat gently, adding a splash of broth if needed.
Serving Suggestions
Traditionally, chicken paprikash is served over nokedli (Hungarian dumplings) or egg noodles. It also pairs well with boiled potatoes, rice, or a crusty bread to soak up the sauce. A simple cucumber salad or pickled vegetables cut through the richness beautifully.
Variations
- Spicy Paprikash: Use half sweet and half hot Hungarian paprika, or add a pinch of cayenne pepper for heat.
- Creamy vs. Brothy: For a lighter sauce, omit the flour and use only sour cream. For a richer, thicker sauce, add the flour as directed.
- Other meats: Pork shoulder or beef chuck can be substituted. Adjust cooking time until the meat is fork-tender.
- Vegetarian version: Use portobello mushrooms and vegetable broth, simmering for 20–25 minutes until mushrooms are tender.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place in a saucepan over low heat, adding a splash of water or broth to loosen the sauce. Heat gently until the chicken reaches 165°F (74°C) and the sauce is bubbling. You can also freeze the paprikash (without the sour cream, if possible) for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in fresh sour cream.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but they will cook faster and can dry out. Reduce the simmering time to about 20–25 minutes, and check that the internal temperature reaches 165°F (74°C).
Why did my sauce curdle? Curdling usually happens when the sour cream is added to boiling liquid or is too cold. Always temper the sour cream with warm sauce and keep the heat low after adding it.
Is Hungarian paprika essential? It’s highly recommended for authentic flavor. If you can’t find it, use a good quality sweet paprika and add a pinch of cayenne for depth.
Can I make this in a slow cooker? Yes. Brown the chicken and onions first, then transfer everything except the sour cream to a slow cooker. Cook on low for 4–6 hours, then stir in the sour cream at the end.
What is the difference between paprikash and goulash? Paprikash is a stew with a creamy sauce, thickened with sour cream. Goulash is a soup-like dish with a thinner, more tomato-forward broth, and doesn’t usually contain sour cream.
Can I use yogurt instead of sour cream? Yes, but use full-fat Greek yogurt and temper it well, as yogurt is more prone to curdling. The flavor will be slightly tangier.
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More recipes to cook
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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