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Hungarian Chicken Paprikash Recipe

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4.1 from 3 reviews

Hungarian Chicken Paprikash is a comforting and flavorful dish featuring tender chicken thighs and drumsticks simmered in a rich paprika-infused sauce, finished with creamy sour cream for a smooth, velvety texture. This classic Eastern European recipe is perfect served with noodles, potatoes, or grains for a hearty meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken

  • 3.5 LB Chicken thighs and drumsticks
  • Salt and Pepper to taste

Cooking Base

  • 2 tbsp Butter or Cooking Oil
  • 1 Sweet Onion, chopped
  • 3 cloves Garlic, chopped

Sauce

  • 2 tbsp Flour (plus 1 tbsp flour for roux)
  • 3 tbsp Sweet Hungarian Paprika
  • 2 tbsp Tomato Paste
  • 2 cups Chicken Broth (up to 2.5 cups if more sauce desired)
  • 3/4 cup Sour Cream
  • Splash of Water

Instructions

  1. Season and Sear Chicken: Season chicken thighs and drumsticks generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add butter or cooking oil. Place chicken skin side down without overcrowding the pan. Cook undisturbed for 6-7 minutes until the skin is nicely browned, then flip and sear the other side for 3-4 minutes. Use a splatter guard to manage any oil splashes. Remove chicken and set aside.
  2. Sauté Onions and Garlic: In the same skillet, remove excess fat leaving approximately one tablespoon. Add chopped onions and sauté until translucent, about 5 minutes. Add chopped garlic and cook for an additional minute until fragrant.
  3. Create the Base Sauce: Sprinkle 2 tablespoons of flour into the onion and garlic mixture and cook for 2 minutes to eliminate the raw flour taste. Stir in 3 tablespoons of sweet Hungarian paprika and 2 tablespoons of tomato paste, mixing thoroughly to combine all flavors.
  4. Add Broth and Simmer Chicken: Pour in 2 cups of chicken broth and stir. Return the seared chicken pieces to the skillet, submerging them partially in the sauce. Cover the skillet and simmer gently for about 20 minutes until the chicken is fully cooked through and tender.
  5. Prepare Sour Cream Roux: Remove cooked chicken from the skillet and keep warm. In a separate bowl, mix 3/4 cup sour cream with 1 tablespoon of flour and a splash of water to form a smooth paste. Slowly temper this mixture by gradually whisking in some hot sauce from the skillet until you have about one cup combined. Pour the tempered sour cream mixture back into the skillet sauce and bring to a gentle boil, stirring constantly to thicken.
  6. Serve: Return the chicken to the sauce briefly if desired. Serve hot with your choice of noodles, potatoes, or grains to enjoy the rich and creamy Hungarian Chicken Paprikash.

Notes

  • To ensure a good sear, avoid moving the chicken around too much during the initial browning stage.
  • If sauce is too thick, add additional chicken broth to reach desired consistency.
  • Tempering the sour cream with some hot sauce prevents curdling and keeps the sauce smooth.
  • This recipe pairs wonderfully with egg noodles or buttery mashed potatoes.
  • Use sweet Hungarian paprika for authentic flavor; smoked paprika can be used but will alter the taste.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://avascooking.com/hungarian-chicken-paprikash-recipe/