Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender chicken thighs simmered in a rich, smoky paprika sauce finished with creamy yogurt or sour cream. This recipe is perfect for a cozy 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
- Season the Chicken: In a bowl, combine the chopped chicken thighs, sweet paprika, cornstarch, kosher salt, pepper, and 1 tablespoon olive oil. Mix thoroughly to evenly coat all the pieces.
- Brown the Chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Cook the chicken in two batches without crowding, allowing each batch to cook undisturbed for 5-6 minutes to develop a golden crust. Stir and cook for an additional 3-4 minutes. Set the browned chicken aside. If bits start to stick to the pan, add a few tablespoons of broth to deglaze.
- Sauté Onions: In the same pan, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, tomato paste, and smoked paprika. Cook, stirring constantly, for 1 minute over medium heat to release the flavors.
- Deglaze and Combine: Pour in chicken broth, scraping the bottom of the pan to loosen browned bits. Return the browned chicken to the pan and bring the sauce to a boil.
- Simmer: Reduce heat and simmer 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 yogurt curdling. Then stir in the full-fat creamy yogurt or sour cream until blended smoothly.
- Garnish and Serve: Garnish with freshly chopped parsley if desired and serve warm alongside your choice of mashed potatoes, egg noodles, or spaetzle.
Notes
- Use chicken thighs for best flavor and tenderness, but chicken breast can be substituted if refrigerated with seasoning for 4 hours to overnight.
- To prevent yogurt curdling, allow the sauce to cool before stirring it in and use full-fat plain Greek yogurt at room temperature.
- Adding sautéed cremini mushrooms with the onions enhances the sauce's flavor.
- Fresh paprika is essential for the best taste; avoid old or stale paprika.
- Bone-in, skin-on chicken thighs can be used for a richer dish but may require longer simmering to cook through.
- Cool leftovers before refrigerating in an airtight container; keeps for up to 3 days refrigerated or 3 months frozen.
- Reheat gently on the stovetop or microwave in short intervals to avoid breaking the sauce's texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
