Perfect Chicken Paprikash
A classic Hungarian comfort dish with rich paprika-infused sauce and tender chicken, served over noodles or mashed potatoes.
Equipment
- Large Pan or Dutch Oven
Ingredients
Essential Ingredients
- 2 lbs bone-in chicken thighs or drumsticks skin-on for more depth of flavor
- 2 tbsp Hungarian sweet paprika do not substitute with smoked paprika
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 tbsp vegetable oil or lard for authentic taste, lard is recommended
- 1 cup chicken broth
- 1/2 cup sour cream room temperature, to prevent curdling
- Salt and black pepper to taste
Optional Ingredients
- 1 small tomato diced
- 1 bell pepper sliced thinly
- 1 tsp caraway seeds for additional depth in flavor
- 1 tbsp flour to help thicken the sauce if necessary
Instructions
- Pat the chicken dry and season with salt and pepper.
- In a large pan or Dutch oven, heat oil or lard over medium-high heat.
- Sear the chicken on all sides until golden brown (about 5 minutes per side). Remove and set aside.
- In the same pan, reduce heat to medium and add chopped onions.
- Sauté until the onions are soft and translucent, about 5 minutes.
- Add minced garlic and cook for another 30 seconds.
- Remove the pan from the heat and stir in the paprika (this prevents it from burning and turning bitter).
- Return to low heat and add chicken broth, scraping the bottom to release all the flavorful bits.
- Return the browned chicken to the pan, cover, and let it simmer for 30–40 minutes.
- Remove the chicken and set it aside.
- In a small bowl, mix sour cream with 2 tbsp of sauce to temper it, then gradually stir back into the pan.
- If the sauce needs thickening, add 1 tbsp flour mixed with 2 tbsp water.
- Return the chicken to the pot and let it simmer for another 5 minutes.
- Serve hot over nokedli, egg noodles, or mashed potatoes.
- Garnish with fresh parsley for color and extra flavor.
Notes
For a healthier twist, Greek yogurt can be used instead of sour cream. Boneless chicken thighs can be substituted, though bone-in provides richer flavor.