Creamy Chicken Paprikash Recipe
Chicken Paprikash is a traditional Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich, creamy paprika sauce made with sweet Hungarian paprika, onions, garlic, and sour cream. This comforting, flavorful stew is perfect for a hearty meal served over noodles, rice, or potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Scale
Main Ingredients
- 1 kg Chicken thighs and drumsticks
- 2 tablespoon butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 3 tablespoon Sweet Hungarian Paprika
- ½ teaspoon smoked paprika (optional)
- 2 cups Chicken Broth (up to 2.5 cups if you want more sauce)
- Salt and Pepper to taste
For the Sauce
- ¾ cup Sour Cream
- 1.5 tablespoon Flour
- 1 tablespoon Water
Instructions
- Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels and season them generously with salt and pepper to enhance their natural flavor.
- Sauté Aromatics: In a large skillet or heavy-bottomed pan, melt the butter over medium heat. Add the chopped onions and cook until they become translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Paprika: Remove the skillet from heat briefly and stir in the sweet Hungarian paprika and smoked paprika (if using) to prevent burning. Mix well to coat the onions and garlic thoroughly with the spices.
- Brown the Chicken: Return the skillet to medium heat and add the chicken pieces. Brown the chicken on all sides for 5-7 minutes to develop flavor, but the chicken doesn’t need to be fully cooked at this stage.
- Simmer: Pour in the chicken broth, ensuring the chicken is partially submerged. Bring the mixture to a gentle simmer, cover, and cook for 30-35 minutes until the chicken is completely cooked through and tender.
- Make the Sour Cream Slurry: In a small bowl, whisk together the sour cream, flour, and water until smooth. This mixture will thicken the sauce without curdling.
- Thicken the Sauce: Remove the cooked chicken from the pan and set aside. Slowly stir the sour cream slurry into the skillet with the simmered sauce. Cook over low heat for 5-7 minutes, stirring constantly until the sauce thickens. Adjust salt and pepper to taste.
- Combine and Serve: Return the chicken to the sauce to warm through briefly. Serve hot over egg noodles, rice, or mashed potatoes for a classic Hungarian meal.
Notes
- Using both sweet and smoked paprika adds depth of flavor; the smoked paprika is optional but recommended for a smokier taste.
- Be careful not to boil the sauce after adding sour cream to prevent curdling; keep the heat low while thickening.
- You can substitute chicken thighs and drumsticks with bone-in breasts if preferred, but thighs tend to stay moister.
- Consider garnishing with fresh parsley for added color and freshness.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener.
Find it online: https://amandafood.com/creamy-chicken-paprikash-recipe/