Description
Chicken Paprikash is a comforting Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich and creamy paprika-infused sauce made with onions, garlic, and sour cream. Perfectly seasoned and garnished with fresh parsley, this classic recipe offers a perfect balance of smoky and sweet flavors.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken thighs and drumsticks (bone-in skin-on)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons sweet Hungarian paprika
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth (low sodium or no sodium added)
- 1/2 cup sour cream (room temperature)
- parsley (chopped, for serving)
Instructions
- Season the chicken: Pat the chicken dry and season all over with 1 teaspoon of salt and ½ teaspoon of black pepper to ensure proper flavoring.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 5 to 6 minutes per side, until nicely browned. Remove the chicken to a plate and set aside.
- Sauté the onions: Reduce heat to medium. Add the sliced onions to the same pot and cook for 12 to 15 minutes, stirring often, until they are very soft and lightly golden, which is essential for the sauce’s natural sweetness.
- Add garlic and paprika: Stir in the minced garlic and cook for 30 seconds. Remove the pot from the heat and stir in 3 tablespoons sweet Hungarian paprika and ½ teaspoon smoked paprika carefully to avoid burning and bitterness.
- Make the sauce base: Sprinkle in 2 tablespoons of flour and stir to coat the onions evenly. Return to medium heat, stir in 1 tablespoon tomato paste and 2 cups of chicken broth, scraping up any browned bits from the bottom of the pot.
- Simmer the chicken: Return the browned chicken to the pot along with any collected juices. Bring to a gentle simmer, cover, and cook for 30 to 35 minutes until the chicken is tender and cooked through.
- Finish with sour cream: Remove the chicken briefly. Whisk ½ cup of room temperature sour cream into the sauce until smooth. Return the chicken to the pot and gently warm everything through for 5 minutes without boiling.
- Garnish and serve: Sprinkle chopped parsley on top and serve hot for a delicious, creamy meal.
Notes
- Use good quality sweet Hungarian paprika for authentic flavor; avoid old or dusty paprika.
- Remove the pot from heat before adding paprika to prevent burning and bitterness.
- Cook onions slowly until very soft to develop natural sweetness and sauce body.
- Keep heat low when adding sour cream to retain a smooth sauce without curdling.
- Leftovers reheat well; warm gently over low heat and stir often, adding broth if sauce thickens.
- For freezing, omit sour cream, add fresh when reheating to maintain sauce quality.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
