Chicken paprikash is a classic Hungarian dish known for its rich, comforting flavors and signature creamy paprika sauce. It features tender pieces of chicken simmered in a savory blend of onions, sweet paprika, and broth, finished with sour cream for a smooth, velvety texture. The paprika is the heart of the dish, giving both color and warmth without overpowering heat.
Traditionally, bone-in chicken pieces are used, as they add depth of flavor to the sauce while staying juicy through slow cooking. The dish begins by sautéing onions until soft and golden, then stirring in a generous amount of paprika to release its fragrance. The chicken is browned lightly before being simmered in the paprika-infused sauce until tender. Near the end, sour cream is stirred in to create a creamy consistency and a pleasant tang that balances the richness.
Chicken paprikash is often served with traditional Hungarian noodles called nokedli, similar to German spaetzle. The small dumplings are perfect for soaking up the flavorful sauce, though buttered egg noodles, rice, or mashed potatoes also make excellent accompaniments.
Part of the charm of chicken paprikash is its adaptability. Some versions use sweet paprika exclusively, while others incorporate a touch of hot paprika for gentle heat. Additional vegetables, such as bell peppers or tomatoes, can be added for a fresh dimension, although purists often keep the ingredient list simple to let the paprika shine.
This dish has a long history as a staple of Hungarian home cooking, beloved for its balance of hearty comfort and straightforward preparation. It is equally suited to a weeknight family dinner or a more festive meal, as it delivers big flavor without requiring complicated techniques.
Served with a sprinkle of fresh parsley and maybe an extra dollop of sour cream, chicken paprikash is a dish that brings warmth and satisfaction to the table. It is a reminder that sometimes, all you need for a memorable meal is a few quality ingredients, patience, and the magic of paprika.
Ingredients
- 1 pound chicken thighs bone-in, skin-on
- 1 tablespoon olive oil for browning
- 1 large onion chopped
- 2 tablespoons paprika Hungarian sweet
- 1 cup chicken broth low sodium
- 1/2 cup sour cream
- 1 tablespoon flour for thickening
- to taste salt and pepper
- 1 teaspoon lemon juice optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and pepper, and brown them in the skillet until golden, about 5 minutes per side.
- Remove the chicken and set aside. Add the chopped onion to the same skillet and cook until softened.
- Stir in the paprika and flour, and cook for another 1-2 minutes.
- Pour in the chicken broth, stirring constantly, and bring the mixture to a simmer.
- Return the chicken to the skillet, cover, and simmer for about 25-30 minutes until the chicken is cooked through.
- In a small bowl, mix the sour cream with a bit of the hot sauce from the skillet to temper it before adding it back in.
- Add the sour cream mixture back to the skillet, stir to combine, and let it warm through.
- Adjust the seasoning with salt, pepper, and optional lemon juice before serving.
Nutrition
