Csirke Paprikás
This classic Hungarian chicken paprikash features tender chicken pieces simmered in a rich, creamy sauce made with sweet paprika, onions, and sour cream. It's a comforting and flavorful dish that's perfect for a hearty dinner.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 699 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
- 1 tbsptomato paste
- 2 cupchicken broth
- 1 pcsbell pepper, cored, seeded, and diced
- 0.75 cupsour cream, full-fat
- 1 tbspall-purpose flour
- 2 tbspvegetable oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
ladle · large pot · dutch oven · whisk · small bowl
The method
Step by step
- 1
Season the chicken 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 not cook through.
About 8 min
Cook’s note: Sear in batches if necessary to avoid overcrowding the pot, which can steam the chicken instead of browning it.
- 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 sauté for 5-7 minutes until softened and translucent.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot while sautéing the onion to add more flavor.
- 6
Stir in the garlic and bell pepper and cook for another 2-3 minutes until fragrant.
About 3 min
- 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 liquid to a gentle 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 30 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 pot from the heat and gradually whisk a ladleful of the hot sauce into the sour cream mixture to temper it.
About 1 min
Cook’s note: Tempering prevents the sour cream from curdling when added to the hot liquid.
- 13
Pour the tempered sour cream mixture back into the pot with the chicken and stir gently until combined and the sauce has thickened slightly.
About 1 min
- 14
Let the paprikash rest for 5 minutes before serving.
About 5 min
- 15
Garnish with fresh parsley, if desired, and serve warm with nokedli (Hungarian dumplings), pasta, or rice.
Per serving
Nutrition
- Calories
- 698.9kcal
- Protein
- 63.8g
- Carbs
- 17.6g
- Fat
- 42.2g
- Fibre
- 3.5g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Csirke Paprikás 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.