Chicken Paprikash

December 27, 2024

When the evenings grow colder and the promise of a cozy night in beckons, there’s nothing more comforting than a warm, hearty meal. One of my absolute favorites is Chicken Paprikash—a dish that feels like a hug in every bite. It’s rich, creamy, and beautifully spiced, making it the perfect centerpiece for a cozy family dinner or an intimate gathering.

Today, I’m sharing my go-to Chicken Paprikash recipe, complete with tips to make it your own. Whether you’re a seasoned cook or a beginner looking for an impressive yet approachable dish, this recipe will have you feeling like a culinary star.

What is Chicken Paprikash?

Chicken Paprikash (or Paprikás Csirke) is a classic Hungarian dish made with chicken, paprika, and a creamy sauce. It’s typically served with egg noodles or dumplings, making it the ultimate comfort food. The star of the dish is, unsurprisingly, paprika—specifically sweet Hungarian paprika, which gives the dish its rich color and smoky flavor.

Ingredients

For the chicken:

2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
Salt and black pepper, to taste
2 tablespoons sweet Hungarian paprika (or substitute with regular sweet paprika)
1 teaspoon smoked paprika (optional, for a smoky twist)
1 cup chicken broth
1 cup diced tomatoes (canned or fresh)

For the sauce:

1/2 cup sour cream
1 tablespoon all-purpose flour

To serve:

Egg noodles, spaetzle, or rice
Fresh parsley, chopped (optional garnish)

Instructions

1. Prepare the Chicken

Season the chicken thighs with salt and pepper on both sides. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken (skin-side down) and sear for about 4-5 minutes on each side, until golden brown. Remove the chicken and set it aside on a plate.

2. Sauté the Aromatics

In the same skillet, reduce the heat to medium and add the chopped onions. Cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.

3. Build the Flavor Base

Stir in the sweet Hungarian paprika and smoked paprika (if using) and cook for 30 seconds to release the aromas. Be careful not to burn the paprika. Add the chicken broth and diced tomatoes, stirring to combine.

4. Simmer the Chicken

Return the chicken to the skillet, nestling it into the sauce. Cover the skillet and reduce the heat to low. Let it simmer gently for 30-35 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure nothing sticks to the bottom.

5. Make the Creamy Sauce

In a small bowl, whisk together the sour cream and flour until smooth. Remove the skillet from heat and slowly stir the sour cream mixture into the sauce. Make sure to temper the sour cream by adding a bit of the hot sauce to it first, preventing curdling. Mix well until the sauce is creamy and smooth.

6. Serve and Enjoy

Serve the Chicken Paprikash hot over egg noodles, spaetzle, or rice. Garnish with freshly chopped parsley for a burst of color and flavor. Pair it with a side of crusty bread to soak up the delicious sauce.

Tips for the Perfect Chicken Paprikash

Use quality paprika: The flavor of the dish hinges on the paprika, so opt for authentic Hungarian sweet paprika if you can.
Balance the flavors: If the sauce feels too tangy, add a pinch of sugar to balance it out.
Make it your own: Try adding bell peppers for a bit of sweetness or a pinch of cayenne for some heat.