Description
This Authentic Chicken Paprikash is a traditional Hungarian dish featuring tender, bone-in chicken pieces simmered in a rich, creamy, and flavorful paprika-infused sauce. Perfectly balanced with sweet onions, bell peppers, and tomatoes, the sauce is thickened with sour cream and flour for a comforting, hearty meal that your family will love.
Ingredients
Scale
Chicken and Cooking Fats
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2.5 pounds whole chicken, cut into pieces (bone-in, skin on: 2 breasts, 2 thighs, 2 legs, 2 wings)
Vegetables and Aromatics
- 2 cups sweet onion, small dice
- 1 cup red bell pepper, small dice (or green pepper)
- 1 cup Roma tomatoes, chopped (or regular tomato)
- 2 cloves garlic, finely minced
Spices and Seasonings
- 3 tbsp Hungarian sweet paprika (optionally substitute 1 tbsp with hot or smoked paprika)
- 1 ½ tsp table salt (to taste)
- ½ tsp black pepper (to taste)
Liquids and Thickening
- 2 cups chicken broth
- 3 tbsp all-purpose flour
- ¾ cup sour cream (full fat, at room temperature)
- ¼ cup heavy cream
Garnish
- 1 tbsp Italian parsley, finely chopped
Instructions
- Brown the Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Brown the chicken pieces for 3-4 minutes per side until golden. Transfer to a plate and set aside.
- Sauté Onions: Add diced onions to the same pan with the cooking oil. Cook over medium heat for 6-8 minutes until they turn golden brown.
- Add Vegetables: Stir in minced garlic, diced bell peppers, and chopped tomatoes. Cook for 2-3 minutes to soften and combine flavors.
- Add Paprika and Seasonings: Remove the pan from heat and stir in paprika, salt, and black pepper. Mix well, taking care not to burn the paprika to avoid bitterness.
- Simmer Chicken: Return the browned chicken to the pan and place it back on the stovetop. Pour in chicken broth until most of the chicken is covered. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer for 45-60 minutes until chicken is cooked through and tender.
- Remove Chicken: Transfer chicken pieces to a plate and tent with foil to keep warm.
- Reduce Sauce: Keep the sauce simmering over medium heat to reduce and thicken. Stir frequently to deglaze the pan and incorporate browned bits.
- Prepare Sour Cream Mixture: In a small bowl, whisk together sour cream and heavy cream. Add flour to the mixture and whisk until smooth.
- Thicken Sauce: Slowly whisk the sour cream mixture into the sauce on the stove, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer and cook for 4-5 minutes until thickened.
- Re-season and Reheat Chicken: Adjust seasoning with salt and pepper as needed. Return chicken to the sauce, increase heat to medium, and reheat for 5 minutes or until the internal temperature reaches at least 165°F (74°C).
- Serve: Serve the chicken hot over egg noodles and garnish with finely chopped Italian parsley.
Notes
- This Chicken Paprikash is a comforting Hungarian classic with tender chicken in a rich, creamy paprika sauce that’s sure to become a family favorite.
- Be careful not to burn the paprika when adding it off the heat, as burnt paprika will result in bitterness.
- Using bone-in, skin-on chicken pieces adds extra flavor and moisture to the dish.
- Serving this dish over egg noodles allows you to enjoy the luscious sauce to the fullest.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 6 g
- Sodium: 959 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 108 mg
