If you are looking to dive into the rich, comforting world of Hungarian cuisine, this Chicken Paprikash Recipe is an absolute must-try. It captures the soulful warmth of tender chicken thighs simmered in a luscious paprika-spiced sauce enriched with sour cream, delivering a dish that’s creamy, flavorful, and irresistibly hearty. Every bite offers a perfect balance of smoky sweetness, gentle heat, and silky texture, making it a beloved classic that’s simple enough for weeknights but special enough for gatherings with friends and family.
Ingredients You’ll Need
Getting ready to make this Chicken Paprikash Recipe is wonderfully straightforward because each ingredient plays a crucial role in crafting the final dish’s depth and color. From the bright red paprika that defines its signature hue to the creamy tang of sour cream, these components work harmoniously to create something genuinely memorable.
- Chicken thighs (8 skin-on, bone-in): These provide juicy, flavorful meat that stays tender and moist throughout cooking.
- Vegetable oil (1 tablespoon): Perfect for browning the chicken, achieving a golden crust packed with flavor.
- Salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors.
- Onions (2 medium, finely chopped): They soften and caramelize, adding natural sweetness and body to the sauce.
- Bell peppers (2 red or green, chopped): These bring a subtle crunch and vibrant color that brightens the dish.
- Garlic (2 cloves, minced): Adds a fragrant, savory depth without overpowering the other ingredients.
- Tomatoes (3 large ripe or a 400g can, deseeded and chopped): These create a rich base, contributing acidity and moisture.
- All-purpose flour (1½ tablespoons): Used to thicken the sauce and help it cling beautifully to the chicken.
- Sweet smoked paprika (3 tablespoons): The star of the dish, offering a smoky, sweet warmth that defines Chicken Paprikash.
- Hot paprika (1 tablespoon, optional): Adds a gentle kick for those who want to turn up the heat slightly.
- Chicken stock (350ml): Enhances the savory flavors and forms the perfect braising liquid.
- Sour cream (200ml): Finishes the sauce with a rich, creamy tang that balances the spices.
- Boiled potatoes, egg noodles, or rice: Classic accompaniments that soak up the delicious sauce wonderfully.
How to Make Chicken Paprikash Recipe
Step 1: Prepare the Chicken
Start by seasoning your chicken thighs generously with salt and freshly ground black pepper. Heat the vegetable oil in a large saucepan over medium heat, then brown the chicken in batches. This step is key because it locks in the juices and builds a deep, golden exterior packed with flavor. Once the chicken is beautifully browned on all sides, set it aside to rest while you prepare the vegetables.
Step 2: Cook the Vegetables
Using the same pan where you browned the chicken, add the finely chopped onions. Cook them slowly for about 8 to 10 minutes until softened and turning golden. Next, toss in your chopped bell peppers and cook for a further 3 minutes to bring out their natural sweetness. Add the minced garlic and fresh or canned chopped tomatoes next, allowing the tomatoes to break down over 5 to 8 minutes. This gradual cooking builds a rich, flavorful base that complements the chicken perfectly.
Step 3: Add Paprika and Flour
Sprinkle the flour, sweet smoked paprika, and optional hot paprika evenly over the vegetables. Cook this mixture for about 30 seconds, stirring constantly to wake up all those vibrant paprika flavors and prevent any raw flour taste. This step is what gives Chicken Paprikash its brilliant red color and sumptuous smoky aroma.
Step 4: Simmer the Chicken
Return your browned chicken thighs to the pan, nestling them among the vegetables and stirring gently to coat them in the paprika-infused sauce. Pour in the chicken stock and bring everything to a boil. Then, cover the pan, reduce the heat, and let it simmer for 15 minutes. Afterward, remove the lid and continue simmering for another 15 minutes to allow the sauce to thicken beautifully and the flavors to deepen even further.
Step 5: Finish the Sauce
Once your sauce has reached that perfect consistency, stir in the sour cream carefully to maintain its creamy texture without curdling. Simmer for an additional 5 minutes to meld the flavors together. Taste and adjust seasoning with salt and pepper as needed. This finishing touch is what makes the Chicken Paprikash Recipe truly irresistible—rich, tangy, and perfectly balanced.
Step 6: Serve
Serve your Chicken Paprikash hot, spooned generously over a bed of boiled potatoes, tender egg noodles, or fluffy rice. The sauce is thick and comforting, ready to soak into whatever side you choose for a soul-satisfying meal.
How to Serve Chicken Paprikash Recipe
Garnishes
A sprinkle of fresh chopped parsley or dill adds a burst of color and a fresh herbaceous note that lifts the richness of the dish. A dollop of extra sour cream on top can also enhance the creaminess and give it an inviting look that’s hard to resist.
Side Dishes
Boiled potatoes are classic and perfect for soaking up the luscious sauce. Egg noodles are another traditional favorite that adds a soft, pillowy texture contrast. For a twist, serve the Chicken Paprikash Recipe over fluffy steamed rice or creamy mashed potatoes for a comforting and hearty experience.
Creative Ways to Present
For a family-style dinner, serve the chicken and sauce in a large, rustic serving dish surrounded by sides, encouraging everyone to dig in together. Alternatively, try plating an individual portion with a sprig of fresh herbs and a bright wedge of lemon to enhance the flavors with a subtle citrus note.
Make Ahead and Storage
Storing Leftovers
Your Chicken Paprikash Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and develop overnight, making leftovers even more enjoyable.
Freezing
Freeze any leftover Chicken Paprikash in a freezer-safe container for up to 3 months. Make sure it is completely cooled before freezing to preserve the quality and texture.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally to prevent the sauce from separating. If the sauce seems too thick, add a splash of chicken stock or water to loosen it up while warming.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! However, chicken thighs stay juicier and more flavorful during cooking. If using breasts, be careful not to overcook them as they can dry out more easily.
Is it necessary to use both sweet and hot paprika?
Not at all. Sweet smoked paprika is the key ingredient; hot paprika is optional based on your preference for spiciness. You can omit the hot paprika if you prefer a milder dish.
Can I make this recipe dairy-free?
Yes. Substitute the sour cream with a dairy-free yogurt or coconut cream to keep it creamy while accommodating dietary needs.
What if I don’t have fresh tomatoes?
Canned chopped tomatoes work beautifully in this recipe and save time. Just be sure to use good-quality canned tomatoes to maintain the flavor.
What’s the best side dish for Chicken Paprikash?
Traditional sides like boiled potatoes, egg noodles, or rice all perfectly complement the creamy, paprika-rich sauce. Choose based on your preference or what you have on hand.
Final Thoughts
There’s something truly special about homemade Chicken Paprikash Recipe that brings warmth and joy to the table. It’s a dish that invites comfort with every spoonful, balancing smoky, creamy, and tangy flavors perfectly. Whether you’re cooking for your family or sharing with friends, this recipe promises a delicious meal that feels both familiar and vibrant. Give it a try and make this Hungarian classic a new favorite in your kitchen!
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Chicken Paprikash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Chicken Paprikash is a traditional Hungarian dish featuring tender, bone-in chicken thighs cooked in a rich, creamy sauce infused with sweet and hot smoked paprika. This hearty and comforting meal is slowly simmered with onions, bell peppers, garlic, and tomatoes, finished with sour cream for a velvety texture. Perfectly paired with boiled potatoes, egg noodles, or rice, it’s a flavorful and satisfying classic.
Ingredients
For the Chicken
- 8 skin-on, bone-in chicken thighs
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper, to taste
For the Sauce
- 2 medium onions, finely chopped
- 2 red or green bell peppers, chopped
- 2 garlic cloves, minced
- 3 large ripe tomatoes, deseeded and chopped, or a 400g can of chopped tomatoes
- 1½ tablespoons all-purpose flour
- 3 tablespoons sweet smoked paprika
- 1 tablespoon hot paprika (optional)
- 350ml chicken stock
- 200ml sour cream
To Serve
- Boiled potatoes, egg noodles, or rice
Instructions
- Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large saucepan over medium heat. Brown the chicken thighs in batches for 5–8 minutes until golden all over. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, add the chopped onions and cook for 8–10 minutes until softened and golden. Add the chopped bell peppers and cook for an additional 3 minutes. Stir in the minced garlic and chopped tomatoes, cooking for 5–8 minutes until the tomatoes begin to break down.
- Add Paprika and Flour: Sprinkle in the flour, sweet smoked paprika, and hot paprika (if using). Cook for 30 seconds to release the flavors.
- Simmer the Chicken: Return the browned chicken thighs to the pan, mixing gently to coat with the paprika mixture. Pour in the chicken stock, bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Remove the lid and continue to simmer for another 15 minutes until the sauce has thickened.
- Finish the Sauce: Stir in the sour cream and cook for 5 more minutes, ensuring the sauce is creamy and well combined. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the chicken paprikash hot over boiled potatoes, egg noodles, or rice.
Notes
- You can adjust the heat by varying the amount of hot paprika or omitting it for a milder sauce.
- Bone-in, skin-on thighs provide the best flavor and moisture for this dish.
- The sauce can be thickened further by simmering uncovered for longer if needed.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated gently on the stovetop.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
