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Chicken Paprikash Recipe

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4.1 from 76 reviews

Chicken Paprikash is a classic Hungarian comfort dish featuring tender chicken thighs and drumsticks simmered in a rich, flavorful sauce made with sweet Hungarian paprika, tomatoes, and sour cream. This hearty, warming stew is perfect served over nokedli, spätzle, or egg noodles, delivering a creamy and smoky taste quintessential to Eastern European cuisine.

Ingredients

Chicken

  • 4 chicken thighs and 4 drumsticks (about 3.5 pounds)
  • Salt and freshly ground pepper (to taste)
  • 2 tablespoons vegetable oil

Aromatics & Sauce

  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 3 tablespoons Hungarian sweet paprika
  • 1/2 cup white wine (optional)
  • 1 (14 oz) can crushed tomatoes (preferably San Marzano)
  • 1 cup chicken broth

Finishing

  • 2/3 cup FAGE Sour Cream
  • 2 tablespoons flour
  • 2 tablespoons chopped parsley (for garnishing, optional)

Instructions

  1. Season the chicken: Generously season the chicken thighs and drumsticks with salt and freshly ground black pepper on all sides to build foundational flavor.
  2. Brown the chicken: Heat vegetable oil in a large Dutch oven or braiser over medium-high heat. Once hot, add chicken skin side down and brown evenly on all sides for about 3-4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
  3. Sauté aromatics and toast paprika: Add chopped onion and minced garlic to the pot and sauté until onions are translucent and garlic is fragrant, about 2-3 minutes. Remove the pot from heat briefly and stir in the Hungarian sweet paprika to toast it gently using the residual heat, taking care not to burn it.
  4. Deglaze with wine: Return the pot to heat and pour in the white wine if using. Scrape the browned bits from the bottom using a wooden spoon and cook until the wine reduces significantly, about 1-2 minutes, intensifying the flavor.
  5. Add liquids and seasonings: Pour in chicken broth and crushed tomatoes, then season with salt and pepper to taste, stirring to combine all the ingredients.
  6. Simmer the chicken: Return the browned chicken pieces to the pot ensuring they are partially submerged in the sauce. Reduce heat to a gentle simmer, cover, and cook for 30 to 40 minutes until chicken is tender and reaches an internal temperature of 175°F (79°C).
  7. Prepare sour cream mixture: In a small bowl, ladle a few spoonfuls of hot cooking liquid and whisk it into the sour cream until smooth. Add flour and mix to create a lump-free paste; this tempers the sour cream and prevents curdling when added back to the sauce.
  8. Thicken the sauce: Remove chicken onto a serving dish. Increase heat to medium-high and stir in the tempered sour cream mixture into the simmering sauce. Cook, stirring constantly, until the sauce thickens to your desired consistency.
  9. Adjust seasoning: Taste the sauce and add more salt and pepper if needed for balanced flavor.
  10. Serve: Pour the finished sauce over the chicken. Garnish with chopped parsley if using and serve immediately over traditional nokedli, spätzle or egg noodles for an authentic Hungarian meal.

Notes

  • Using Hungarian sweet paprika is key for authentic flavor; avoid smoked paprika unless you want a smokier profile.
  • White wine is optional but adds a nice acidity and depth to the sauce.
  • Tempering the sour cream prevents it from curdling when added to the hot sauce.
  • Serve with nokedli, spätzle, or egg noodles to soak up the delicious sauce.
  • Leftovers keep well refrigerated for 2-3 days and reheat gently on stovetop.

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