Description
Authentic Chicken Paprikash is a traditional Hungarian dish featuring tender, bone-in chicken pieces simmered in a rich, creamy, and flavorful paprika sauce. This comforting recipe combines the sweetness of onions and bell peppers with the vibrant warmth of Hungarian paprika, finished with a luscious sour cream and heavy cream blend. Perfectly served over egg noodles and garnished with fresh Italian parsley, it offers a satisfying and hearty meal that’s sure to become a family favorite.
Ingredients
Scale
Chicken and Fats
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2.5 pounds whole chicken (cut into pieces: 2 breasts, 2 thighs, 2 legs, 2 wings; bone-in, skin on)
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)
Seasonings and Liquids
- 3 tbsp Hungarian sweet paprika (optional: substitute 1 tbsp with hot or smoked paprika)
- 2 cups chicken broth
- 1 ½ tsp table salt (to taste)
- ½ tsp black pepper (to taste)
Thickening and Cream
- 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: Add the butter and olive oil to a large skillet over medium-high heat. Brown the chicken pieces for 3-4 minutes per side until golden. Transfer the browned chicken to a plate and set aside.
- Sauté Onions: In the same skillet, add the diced onions and cook over medium heat for 6-8 minutes until golden brown and softened.
- Add Vegetables: Stir in the minced garlic, diced bell peppers, and chopped tomatoes. Cook for an additional 2-3 minutes to meld flavors.
- Season Off Heat: Remove the skillet from the heat and stir in the Hungarian sweet paprika, salt, and black pepper carefully. Avoid burning the paprika to prevent bitterness.
- Simmer Chicken: Return the chicken pieces to the skillet and place it back on the stovetop. Pour in the chicken broth until most of the chicken is covered. Bring the mixture to a boil over medium-high heat, then cover and reduce heat to low. Simmer gently for 45-60 minutes until the chicken is tender and cooked through.
- Remove Chicken: Take the cooked chicken out of the skillet and place it on a plate. Tent loosely with foil to keep warm.
- Reduce Sauce: Keep the sauce simmering over medium heat, stirring occasionally to deglaze the pan and stir in the browned bits. Let it reduce and thicken slightly.
- Prepare Cream Mixture: In a small bowl, whisk together the sour cream and heavy cream. Gradually whisk in the all-purpose flour until smooth.
- Incorporate Cream and Thicken Sauce: Slowly add the sour cream mixture to the skillet while constantly whisking to prevent lumps. Bring the sauce back to a gentle simmer and cook for 4-5 minutes until thickened.
- Final Seasoning and Reheat: Taste the sauce and adjust salt and pepper as needed. Return the chicken pieces to the skillet, increase heat to medium, and reheat the chicken for 5 minutes or until it registers at least 165°F internally.
- Serve: Plate the chicken and spoon the creamy paprika sauce over egg noodles. Garnish with finely chopped Italian parsley and serve warm.
Notes
- This Chicken Paprikash is a comforting Hungarian classic known for its tender chicken in a rich, creamy paprika sauce.
- To vary spice levels, substitute a portion of sweet paprika with hot or smoked paprika.
- Ensure the sour cream is at room temperature to avoid curdling when adding to the hot sauce.
- Serve traditionally over egg noodles, but it also pairs well with mashed potatoes or rice.
- Use bone-in, skin-on chicken for best flavor and juiciness in the final dish.
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
