Here’s a classic Chicken Paprikash recipe — a comforting Hungarian dish with tender chicken in a creamy paprika sauce 🍗🌶️
🍗 Chicken Paprikash (Hungarian Style)
Ingredients (serves 4)
- 2–3 lbs bone-in, skin-on chicken pieces (thighs & drumsticks preferred)
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil or butter
- 2–3 tablespoons sweet Hungarian paprika (don’t burn it)
- 1–2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon flour (optional, for thickening)
- Salt and black pepper, to taste
- Optional: 1/2 teaspoon smoked paprika for depth
- Egg noodles, rice, or dumplings for serving
Instructions
1️⃣ Brown the chicken
- Heat oil or butter in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Brown chicken pieces 4–5 minutes per side, then remove and set aside.
2️⃣ Cook the onions and paprika
- In the same pan, reduce heat to medium.
- Add onions and sauté until translucent.
- Stir in garlic and paprika—don’t let paprika burn, or it will taste bitter.
3️⃣ Make the sauce
- Sprinkle flour over onions if using, stir for 1 minute.
- Slowly add chicken broth, scraping up browned bits.
- Return chicken to the pan, bring to a simmer.
- Cover and cook 30–40 minutes, until chicken is tender.
4️⃣ Finish with sour cream
- Remove pan from heat.
- Stir sour cream into the sauce (temper it first by adding a few spoonfuls of hot sauce to prevent curdling).
- Adjust seasoning with salt and pepper.
5️⃣ Serve
- Serve over egg noodles, rice, or spaetzle
- Optional: sprinkle with fresh parsley
✅ Tips for Authentic Paprikash
- Use sweet Hungarian paprika, not smoked or hot, unless you want a spicier version
- Bone-in chicken gives more flavor than boneless
- Tempering the sour cream is key to a smooth, creamy sauce
If you want, I can also give you:
- Instant Pot or slow cooker version
- Paprikash with boneless chicken for quick weeknight meals
- Chicken Paprikash for 2 (small batch)
Do you want me to do one of these versions?
