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
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 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
