🍗 Chicken Paprikash
Ingredients:
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2–3 lbs bone-in, skin-on chicken thighs (you can use breasts or drumsticks)
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Salt and pepper
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2 tbsp vegetable oil or lard
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1 large onion, finely chopped
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2–3 tbsp sweet Hungarian paprika (don’t skip the good paprika!)
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2 cloves garlic, minced
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1 cup chicken broth
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1 cup sour cream
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2 tbsp flour (to thicken)
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Fresh parsley for garnish (optional)
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Noodles, dumplings (spaetzle), or rice for serving
Instructions:
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Prep chicken:
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Season chicken pieces generously with salt and pepper.
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Brown chicken:
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Heat oil in a large skillet or Dutch oven over medium-high heat.
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Brown chicken on all sides (about 5 minutes per side). Remove and set aside.
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Cook onions & paprika:
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In the same pan, reduce heat to medium. Add onions and cook until soft and translucent (about 7-8 minutes).
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Stir in garlic and paprika and cook for about 1 minute (be careful not to burn the paprika).
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Deglaze & simmer:
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Pour in chicken broth, scraping up any browned bits from the bottom.
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Return chicken to the pan, cover, and simmer gently for 30-40 minutes until chicken is cooked through and tender.
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Make sour cream sauce:
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In a small bowl, whisk together sour cream and flour until smooth.
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Temper the mixture by slowly adding a few spoonfuls of the hot cooking liquid into the sour cream mix, stirring constantly.
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Stir this back into the pan and cook gently for 5 more minutes until the sauce thickens. Don’t boil to avoid curdling.
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Serve:
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Spoon chicken and sauce over buttered noodles or spaetzle.
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Garnish with fresh parsley if you like.
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Tips:
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For a richer sauce, add a splash of heavy cream with the sour cream.
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Use Hungarian sweet paprika for authentic flavor — hot paprika can overpower the dish.
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Serve with a side of pickled vegetables or a light cucumber salad.
Want a slow cooker version or a dairy-free twist?
