Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs simmered in a rich, flavorful paprika-infused sauce finished with creamy yogurt or sour cream. This comforting recipe is perfect for a hearty dinner served alongside mashed potatoes, egg noodles, or spaetzle.
Ingredients
Scale
Chicken and Seasoning
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces
- 2 tablespoons sweet paprika
- 1 tablespoon cornstarch
- Kosher salt and pepper, to taste
Sauce
- 1 large onion, diced
- 3-4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 3/4 cup chicken broth/stock
- 1/2 cup full-fat creamy yogurt or sour cream
- Freshly chopped parsley, to garnish, optional
Instructions
- Prepare the chicken: In a bowl, combine the chopped chicken thighs with sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil. Mix thoroughly to coat all pieces evenly.
- Sear the chicken: Heat 1 tablespoon of olive oil in a deep pan over medium heat. Cook the chicken in two batches by placing pieces in a single layer. Let cook undisturbed for 5-6 minutes until a golden crust forms, then stir and cook for an additional 3-4 minutes. Set aside. If the pan starts to stick, deglaze with a few tablespoons of chicken broth.
- Sauté aromatics: Add the remaining 1 tablespoon olive oil to the pan and sauté the diced onion for 3-4 minutes until softened.
- Add garlic and spices: Stir in the minced garlic, tomato paste, and smoked paprika. Cook for about 1 minute over medium heat, stirring constantly to combine.
- Deglaze and simmer: Pour in the chicken broth and scrape the bottom of the pan to release browned bits. Return the chicken to the pan, bring the sauce to a boil, then reduce heat to a simmer. Cook for 15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Finish with yogurt: Remove the pan from heat and let it sit for 5-10 minutes to cool slightly and prevent curdling. Stir in the full-fat creamy yogurt or sour cream gently until well blended.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish if desired and serve warm alongside mashed potatoes, egg noodles, or spaetzle.
Notes
- Use chicken thighs for the best tenderness and flavor; chicken breast can be substituted but marinate refrigerated for 4 hours to overnight.
- To prevent yogurt curdling, use full-fat plain yogurt at room temperature and add after the dish has slightly cooled off heat.
- Optionally, include sautéed sliced cremini mushrooms with onions for an enhanced savory flavor.
- Fresh paprika is key for vibrant flavor; avoid old or stale paprika powder.
- Whole bone-in, skin-on chicken thighs can be used for a richer dish but may require longer simmering.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating.
- Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals; yogurt may separate slightly when microwaved.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
