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Hungarian Chicken Paprikash

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash is a comforting and flavorful dish that celebrates the rich tradition of Hungarian cuisine. This one-pot meal features tender chicken cooked in a creamy, paprika-spiced sauce, served with traditional dumplings or noodles. It’s a perfect dish for family gatherings or a cozy dinner at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Hungarian
Servings 4 People
Calories 410 kcal

Equipment

  • 1 large skillet or Dutch oven
  • 1 wooden spoon
  • 1 measuring spoons
  • 1 measuring cups
  • 1 cutting board

Ingredients
  

  • 4 thighs chicken (bone-in, skin-on)
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bell pepper (red or green, sliced)
  • 1 cup chicken broth
  • 1 cup sour cream Ensure it's at room temperature to prevent curdling.
  • 2 tablespoons vegetable oil
  • to taste fresh parsley (for garnish)

Instructions
 

  • Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
  • Season the chicken thighs with salt and black pepper. Once the oil is hot, add the chicken thighs to the skillet, skin side down. Brown them for about 5-7 minutes until the skin is crispy, then flip and brown the other side for another 5-7 minutes. Remove the chicken and set aside.
  • In the same skillet, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and sliced bell pepper, and cook for an additional 2-3 minutes.
  • Stir in the sweet Hungarian paprika, ensuring the onions and peppers are well coated.
  • Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits. Return the browned chicken thighs to the skillet, cover, and let simmer for 25 minutes.
  • After 25 minutes, remove the chicken and reduce the heat to low. Stir in the sour cream until the sauce is creamy. Adjust seasoning if necessary.
  • Return the chicken to the sauce and heat through for another 5 minutes, allowing the flavors to meld.
  • Serve hot, garnished with fresh parsley, over dumplings or noodles, as preferred.

Notes

For a spicier kick, consider adding a pinch of cayenne pepper or a small diced jalapeño.
Ensure the sour cream is at room temperature before adding it to prevent curdling.
This dish is best enjoyed freshly made, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.