Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich, creamy paprika sauce made with sweet Hungarian paprika, onions, and sour cream. This comforting Main Course is perfect for a hearty dinner and guaranteed to satisfy with its warm flavors and velvety texture.
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.
- 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.
- Cook the onions: Reduce heat to medium. Add the sliced onions to the same pot and cook for 12 to 15 minutes, stirring often, until very soft and lightly golden to develop sweetness and depth of flavor.
- Add garlic and paprika off heat: Stir in the minced garlic and cook for 30 seconds. Remove the pot from heat and stir in 3 tablespoons of sweet Hungarian paprika and ½ teaspoon smoked paprika to prevent burning and bitterness.
- Make the sauce base: Sprinkle in 2 tablespoons of flour and stir to coat the onions evenly. Return the pot to medium heat, then stir in 1 tablespoon of tomato paste and 2 cups chicken broth, scraping up any browned bits from the bottom.
- Simmer the chicken: Return the chicken along with any accumulated juices to the pot. Bring to a gentle simmer, cover, and cook for 30 to 35 minutes until the chicken is tender and cooked through.
- Finish the sauce: Remove the chicken briefly. Whisk ½ cup of room temperature sour cream into the sauce until smooth. Return chicken to the pot and gently warm everything together for 5 minutes, ensuring the sauce does not boil.
- Garnish and serve: Sprinkle chopped parsley over the dish and serve hot for a comforting meal.
Notes
- Use the right paprika: Quality sweet Hungarian paprika is essential for authentic flavor.
- Stir in paprika off the heat to avoid burning and bitterness.
- Cook onions slowly until very soft to develop natural sweetness for the sauce.
- Keep the heat low when adding sour cream to maintain a smooth sauce and prevent curdling.
- Leftovers reheat well over low heat with occasional stirring; add a splash of broth if the sauce thickens too much.
- To freeze, omit sour cream; add fresh sour cream when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
