Here’s a classic Chicken Paprikash recipe—a creamy, paprika-rich Hungarian dish that’s comforting and full of flavor 🍗🌶️
Chicken Paprikash
Ingredients (serves 4)
- 2 lbs chicken pieces (thighs and drumsticks preferred)
- Salt & black pepper
- 2 tbsp vegetable oil or butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika (plus 1 tsp for garnish)
- 1 cup chicken broth
- 1 cup sour cream
- 1 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Optional: cooked egg noodles, dumplings, or rice for serving
Instructions
- Season and brown chicken
- Season chicken pieces with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown chicken on all sides (5–7 minutes per side). Remove and set aside.
- Cook onions & garlic
- In the same pan, sauté onions until soft and lightly golden (5–7 minutes).
- Add garlic and cook 30 seconds.
- Add paprika
- Remove pan from heat briefly and stir in paprika (to prevent burning). Mix with onions.
- Simmer chicken
- Return chicken to the pan. Add chicken broth.
- Bring to a simmer, cover, and cook 30–40 minutes until chicken is cooked through and tender.
- Make creamy sauce
- In a small bowl, whisk sour cream and flour together (optional for thicker sauce).
- Slowly stir into the pan, off the heat at first to avoid curdling. Return to low heat and cook 5 minutes until warmed and slightly thickened.
- Serve
- Garnish with paprika and parsley. Serve over egg noodles, rice, or dumplings.
Tips & Variations
- Spicy version: Add ½ tsp hot paprika or a pinch of cayenne.
- Extra creamy: Use full-fat sour cream and add a splash of heavy cream.
- Thicker sauce: Mix flour with sour cream or simmer uncovered for a few extra minutes.
- Make ahead: Sauce can be made a day ahead; reheat gently with chicken.
If you want, I can also give a quick stovetop version using boneless chicken breasts that’s ready in 30 minutes for weeknight dinners.
