Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe
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If you’re looking for a comforting, soul-warming dish that bursts with rich flavors and creamy textures, this Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe is absolutely one to try. Imagine tender, golden chicken thighs slow-simmered in a luscious paprika-spiced sauce, mingling perfectly with the tangy smoothness of sour cream. It’s a classic Eastern European treasure that effortlessly brings warmth and happiness to the table, whether you spoon it over fluffy rice, buttery egg noodles, or simply alongside hearty boiled potatoes.
Ingredients You’ll Need
The beauty of this Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe lies in its simple, yet vibrant ingredients that build layers of flavor and texture. Each element plays a crucial part, from the sweet smokiness of paprika to the rich creaminess of sour cream, creating a dish that feels both rustic and refined.
- 8 skin-on, bone-in chicken thighs: The best choice for juicy, flavorful meat that stays tender during cooking.
- 1 tablespoon vegetable oil: For browning the chicken to a beautiful golden crust without overpowering flavors.
- Salt and freshly ground black pepper: Enhances every element by balancing and highlighting the natural tastes.
- 2 medium onions, finely chopped: Slowly caramelized to add sweetness and depth.
- 2 red or green bell peppers, chopped: Adds freshness and a slight crunch for balance.
- 2 garlic cloves, minced: Gives a warm, aromatic foundation to the sauce.
- 3 large ripe tomatoes, deseeded and chopped (or a 400g can): Provide acidity and body to the rich sauce.
- 1½ tablespoons all-purpose flour: Used to thicken the sauce perfectly without heaviness.
- 3 tablespoons sweet smoked paprika: The heart of the dish, providing that famous warm, smoky flavor.
- 1 tablespoon hot paprika (optional): Adds a gentle kick if you fancy a bit of heat.
- 350ml chicken stock: The liquid base that brings everything together with savory depth.
- 200ml sour cream: Finishes the dish with creamy richness and a slight tang that balances paprika’s earthiness.
- Boiled potatoes, egg noodles, or rice: Your choice of comforting sides to soak up all the delicious sauce.
How to Make Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe
Step 1: Prepare and Brown the Chicken
Start by seasoning the chicken thighs generously with salt and pepper to bring out their natural flavor. Heat your vegetable oil in a large saucepan over medium heat, then brown the chicken in batches. This step is crucial because the golden crust you develop locks in moisture and adds wonderful texture and taste to the final dish. After browning, set the chicken aside to rest briefly—it will finish cooking in the sauce.
Step 2: Sauté the Vegetables
In the same pan, the magic really begins. Add the finely chopped onions and cook gently until they soften and turn golden, releasing a sweet aroma that’s the perfect base. Toss in the chopped bell peppers and cook for a few more minutes to soften their bright flavors. Finally, stir in the garlic and tomatoes. As the tomatoes break down, they begin providing acidity and thickness that balance the richness of the dish.
Step 3: Add Paprika and Flour to Develop Flavor and Texture
Next, sprinkle in the flour along with the sweet smoked paprika and optional hot paprika if you like a little spice. Cooking this mixture for about 30 seconds lets the flour seep into the vegetables and the paprika release its smoky scent—this is where the sauce starts to build its iconic flavor and silky texture.
Step 4: Simmer the Chicken to Perfection
Return the browned chicken thighs to the pan and gently mix them with the paprika-coated vegetables. Pour in the chicken stock and bring everything to a boil before lowering the heat and covering the pan. Let it simmer for 15 minutes, which tenderizes the chicken while allowing the flavors to meld beautifully. Then remove the lid and simmer for another 15 minutes to let the sauce thicken to just the right consistency.
Step 5: Finish the Sauce with Creamy Goodness
Turn off the heat, and then carefully stir in the sour cream, ensuring it integrates smoothly without curdling. The result is a silky, creamy sauce that coats each piece of chicken generously. Taste the sauce and adjust seasoning with salt and pepper as needed. This final touch brings the whole dish together in a velvety, tangy finish.
Step 6: Serve and Enjoy
Now’s the best part—serve your freshly made Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe piping hot. Whether you nestle it over fluffy boiled potatoes, toss it with buttered egg noodles, or ladle it atop fluffy white rice, this dish promises to be a memorable meal full of comforting warmth and delicious depth.
How to Serve Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe
Garnishes
A sprinkle of fresh chopped parsley or dill adds a burst of color and herbaceous brightness that beautifully contrasts the creaminess. Don’t be shy—these little green flecks also enhance aroma and give a fresh finish to the richly spiced sauce.
Side Dishes
While your Chicken Paprikash shines with potatoes, noodles, or rice, consider offering a crisp cucumber salad or lightly sautéed green beans to add crunch and a hint of freshness. A simple side of steamed vegetables can balance the flavors and round out the meal perfectly.
Creative Ways to Present
For a more elegant presentation, serve the paprikash in rustic shallow bowls with a generous dollop of sour cream on top and sprinkle with paprika and herbs. For casual family dinners, lay the chicken and sauce over a bed of buttered egg noodles on a large platter to encourage sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making next-day servings even more delicious.
Freezing
This dish freezes very well. Just store it in a freezer-safe container for up to 3 months. To preserve the freshness of the sour cream, consider freezing the paprikash without the cream and adding it fresh upon reheating.
Reheating
When reheating, do so gently over low heat on the stove or in the microwave, stirring occasionally to keep the sauce smooth and prevent separation. If needed, add a splash of chicken stock or a bit more sour cream to restore the sauce’s creamy texture.
FAQs
Can I use chicken breasts instead of thighs?
You can, but thighs are recommended for their richer flavor and juicier texture, especially in a slow-simmered dish like this. Breasts may dry out more easily.
Is it necessary to use both sweet smoked and hot paprika?
Sweet smoked paprika is essential for that classic smoky flavor; hot paprika is optional and only needed if you want to add a little heat to your paprikash.
Can I make this dish dairy-free?
Yes! Substitute sour cream with a coconut cream or a dairy-free yogurt alternative. Just be aware the flavor may shift a bit, but it will still be deliciously creamy.
What’s the best side to serve with this paprikash?
It really depends on your preference—boiled potatoes offer classic comfort, noodles bring a soft, buttery touch, and rice provides a lighter, fluffier base to soak up the sauce.
Can I prepare this recipe in advance?
Absolutely. This dish tastes even better the next day, making it a great option for meal prep or entertaining. Just reheat gently and stir in fresh sour cream if needed.
Final Thoughts
This Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe is one of those wonderful dishes that feels like a warm hug on a plate. Its rich, smoky flavors, tender chicken, and velvety sauce make it a timeless favorite worth sharing with loved ones. Give it a try—you might find it becoming your new go-to comfort meal for cozy nights in!
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Creamy Chicken Paprikash with Potatoes, Noodles, or Rice Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Chicken Paprikash is a classic Hungarian dish featuring succulent, bone-in chicken thighs simmered in a rich, creamy paprika-infused sauce. This comforting meal combines tender chicken with sweet and smoky paprika, vibrant bell peppers, onions, garlic, and a creamy sour cream finish. Perfectly served over boiled potatoes, egg noodles, or rice, this recipe delivers a hearty and flavorful experience in just over an hour.
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 freshly ground black 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 the browned chicken from the pan and set aside to rest.
- Cook the Vegetables: In the same pan, add the finely chopped onions and cook for 8–10 minutes until they become 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 start to break down and combine well with the vegetables.
- Add Paprika and Flour: Sprinkle the all-purpose flour, sweet smoked paprika, and hot paprika (if using) over the vegetable mixture. Stir and cook for about 30 seconds to release the flavors and slightly thicken the mixture.
- Simmer the Chicken: Return the browned chicken thighs to the pan, gently mixing to coat them evenly with the paprika and vegetable mixture. Pour in the chicken stock, then bring the sauce to a boil. Reduce the heat to a simmer, cover the pan, and cook for 15 minutes. After the covered simmer, remove the lid and continue to simmer for another 15 minutes until the sauce thickens beautifully.
- Finish the Sauce: Stir in the sour cream thoroughly, cooking for an additional 5 minutes to ensure the sauce is creamy and well combined. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve: Serve the chicken paprikash hot over your choice of boiled potatoes, egg noodles, or rice for a comforting and satisfying meal.
Notes
- For a milder dish, omit the hot paprika.
- Use skin-on chicken thighs for a richer flavor and tender texture.
- Simmer gently to prevent the sour cream from curdling when added.
- This dish pairs wonderfully with boiled potatoes, but egg noodles or rice are great alternatives.
- Leftovers keep well for up to 2 days refrigerated and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
