Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender chicken thighs simmered in a rich, flavorful sauce made with sweet Hungarian paprika, tomatoes, and a touch of sour cream. This hearty recipe is perfect served over egg noodles, spaetzle, or potatoes for a satisfying meal that combines smoky, savory, and creamy elements.
Ingredients
Chicken
- 3 pounds bone-in skin-on chicken thighs (about 8 pieces)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Vegetables and Seasonings
- 2 large shallots (thinly sliced) or 1 large sweet onion
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon tomato paste
Sauce and Thickening
- 3 tablespoons all-purpose flour (divided)
- 2 cups low sodium chicken broth
- 3 tablespoons Hungarian sweet paprika
- 14.5-ounce can diced tomatoes (with juice)
- ⅓ cup sour cream (plus extra for serving)
- ¼ cup parsley leaves (chopped)
Instructions
- Season the Chicken: Pat the chicken thighs dry and season generously with salt and pepper on all sides to enhance the natural flavor of the meat.
- Brown the Chicken: Heat a Dutch oven or heavy skillet over medium heat and add olive oil. Once shimmering, place half the chicken thighs skin-side down in the pot. Cook until the skin is crisp and browned, then flip and cook the other side for about 5 minutes. Remove browned chicken to a plate and repeat with remaining thighs. Reserve 1 tablespoon of pan drippings and any flavorful browned bits, discarding excess fat.
- Sauté Aromatics: Add shallots, chopped red bell pepper, and a pinch of salt to the reserved drippings. Cook over medium-high heat until the shallots soften, about 5 minutes. Stir in minced garlic, crushed red pepper flakes, and tomato paste, cooking for an additional minute until fragrant.
- Create the Sauce Base: Sprinkle 2 tablespoons of flour over the mixture, stirring constantly for 1 minute to form a roux and prevent clumping. Pour in chicken broth, then add Hungarian paprika and canned diced tomatoes with their juices. Scrape the bottom to loosen any browned bits for extra flavor.
- Simmer the Chicken: Remove skin from the browned chicken pieces and discard it. Nestle the skinless chicken into the sauce, pressing them down to submerge. Bring to a boil, cover, then reduce heat to medium-low. Simmer gently until the chicken is tender and reaches an internal temperature of 195°F, about 30-35 minutes. Stir and flip chicken halfway through cooking for even cooking.
- Prepare Accompaniments: While the chicken simmers, cook your choice of egg noodles, spaetzle, boiled potatoes, or mashed potatoes according to package or recipe instructions.
- Thicken the Sauce: In a small bowl, whisk together the remaining 1 tablespoon of flour with sour cream. Temper this mixture by slowly whisking in about ½ cup of hot cooking liquid from the pot to prevent curdling. Pour the tempered sour cream mixture back into the pot and stir thoroughly to combine.
- Finish the Sauce: Continue cooking the sauce uncovered for about 5 minutes until it thickens to a creamy consistency. Remove from heat, stir in chopped parsley, and adjust seasoning with salt and pepper as needed. Let the chicken rest in the sauce for 10 minutes to deepen flavors.
- Serve: Garnish with extra paprika, a dollop of sour cream, and fresh parsley. Serve the chicken paprikash hot over your prepared noodles, spaetzle, or potatoes for a traditional Hungarian meal.
Notes
- Removing the chicken skin before simmering helps keep the sauce from becoming too greasy.
- Tempering the sour cream with hot liquid prevents it from curdling when added to the sauce.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Using Hungarian sweet paprika is key for authentic flavor, but smoked paprika can be substituted for a smoky twist.
- Serve with buttered egg noodles, spaetzle, or potatoes to soak up the rich sauce.
