Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich, creamy paprika sauce. This comforting meal is made with sweet Hungarian paprika, caramelized onions, garlic, and a touch of sour cream, resulting in a flavorful and hearty dish perfect for dinner.
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
- Prepare Chicken: Pat the chicken dry with paper towels. Season all over with 1 teaspoon salt and ½ teaspoon black pepper to enhance the flavor evenly.
- Brown Chicken: Heat 2 tablespoons 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 the skin is nicely browned and crispy. Remove the chicken and set aside on a plate.
- Cook Onions: Reduce heat to medium. Add the thinly sliced onions to the same pot and cook for 12 to 15 minutes, stirring often, until they become very soft and lightly golden. This slow cooking develops the sauce’s sweetness and body.
- Add Garlic and Paprika: Stir in the minced garlic and cook for 30 seconds. Remove the pot from heat before stirring in the sweet Hungarian paprika and smoked paprika to prevent burning and bitterness.
- Make Roux and Add Liquids: Sprinkle the flour over the onions and stir to coat evenly. Return the pot to medium heat, then add the tomato paste and chicken broth, scraping up any browned bits to enrich the sauce.
- Simmer Chicken: Return the browned chicken along with any 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 Sauce: Remove the chicken briefly from the pot. Whisk in the room temperature sour cream until the sauce is smooth. Return the chicken to the pot and warm everything gently for 5 minutes without boiling to keep the sauce creamy.
- Serve: Garnish with chopped parsley and serve hot for a comforting meal.
Notes
- Use high-quality sweet Hungarian paprika as it is essential for authentic flavor and color.
- Add paprika off the heat to avoid burning, which causes bitterness.
- Slowly cook onions until very soft for natural sweetness and sauce texture.
- Keep heat low when adding sour cream to maintain a smooth sauce without curdling.
- Leftovers reheat well; warm gently on low heat with occasional stirring and add broth if the sauce thickens.
- If freezing, freeze the dish before adding sour cream and stir it in fresh when reheating for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 450 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: 125 mg
