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
Scale
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.
