Classic Chicken Paprikash
This traditional Hungarian chicken paprikash features tender chicken simmered in a rich, creamy sauce heavily flavored with sweet paprika. It's a comforting and hearty main course, perfect for a cozy dinner.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 668 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 900 gchicken thigh, boneless, skinless, cut into 2-inch pieces
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 3 tbspsweet paprika
- 2 tbsptomato paste
- 480 mlchicken broth
- 120 mlsour cream
- 1 tbspall-purpose flour
- 2 tbspvegetable oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
measuring cups · measuring spoons · large pot · dutch oven · whisk
The method
Step by step
- 1
Season the chicken thigh pieces generously with salt and black pepper.
About 2 min
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 3
Add the chicken to the pot and sear for 3-4 minutes per side until lightly browned; do this in batches if necessary to avoid overcrowding.
About 8 min
Cook’s note: Do not cook the chicken through, just brown the exterior for flavor.
- 4
Remove the chicken from the pot and set aside.
- 5
Reduce the heat to medium, then add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot while cooking the onion.
- 6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Remove the pot from the heat and stir in the sweet paprika and tomato paste.
About 1 min
Cook’s note: Removing from heat prevents the paprika from burning, which can make it bitter.
- 8
Return the pot to the heat and pour in the chicken broth, scraping the bottom of the pot to loosen any remaining browned bits.
About 1 min
- 9
Bring the mixture to a simmer, then return the seared chicken to the pot.
About 2 min
- 10
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
About 25 min
- 11
While the chicken simmers, whisk together the sour cream and all-purpose flour in a small bowl until smooth.
About 2 min
Cook’s note: This creates a slurry that will thicken the sauce without clumping.
- 12
Remove the chicken from the pot and set aside.
- 13
Slowly whisk a few spoonfuls of the hot sauce into the sour cream mixture to temper it, then pour the tempered sour cream back into the pot, whisking constantly.
About 2 min
Cook’s note: Tempering prevents the sour cream from curdling when added to the hot liquid.
- 14
Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it slightly thickens.
About 3 min
Cook’s note: Do not boil the sauce after adding sour cream, as it may curdle.
- 15
Return the chicken to the pot and stir to coat with the sauce.
- 16
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
- 17
Serve hot, garnished with fresh parsley if desired.
Cook’s note: Traditionally served with nokedli (Hungarian dumplings), egg noodles, or rice.
Per serving
Nutrition
- Calories
- 667.5kcal
- Protein
- 63.3g
- Carbs
- 15.8g
- Fat
- 39.5g
- Fibre
- 3.1g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken paprikash in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of broth or water if the sauce is too thick.