Name: Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Hungarian
Ingredients: 1 kg Chicken thighs and drumsticks; 2 tablespoons butter; 1 medium Onion, chopped; 3 cloves Garlic, minced; 3 tablespoons Sweet Hungarian Paprika; 1/2 teaspoon smoked paprika (optional); 2 cups Chicken Broth (up to 2.5 cups for more sauce); Salt and Pepper, to taste; 3/4 cup Sour Cream; 1.5 tablespoons Flour; 1 tablespoon Water

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Introduction

Chicken Paprikash is a comforting Hungarian classic featuring tender chicken simmered in a rich, paprika-spiced sauce. This dish combines the warmth of sweet paprika with creamy sour cream to create a perfect family meal.

A black skillet filled with seven golden brown chicken pieces, each browned and crispy on the outside, sitting in a thick, orange creamy sauce that covers the bottom and sides of the skillet. Small green parsley leaves are sprinkled on top of the chicken and sauce, adding a touch of fresh color. The skillet’s handle is visible at the top, set against a white marbled texture surface with part of a dark striped cloth in the upper left corner. The sauce has a smooth texture and a slightly oily sheen, pooling gently around the chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg chicken thighs and drumsticks
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons sweet Hungarian paprika
1/2 teaspoon smoked paprika (optional)
2 cups chicken broth (up to 2.5 cups for more sauce)
Salt and pepper to taste
3/4 cup sour cream
1.5 tablespoons flour
1 tablespoon water

Instructions

Step 1: Pat the chicken dry with a kitchen towel and season all over with salt and pepper.
Step 2: Heat 1 tablespoon of butter in a skillet over medium heat. Place chicken thighs skin side down and cook for 4-5 minutes until browned, then flip and cook for 1 more minute. Remove and set aside on a plate covered.
Step 3: Add the chicken drumsticks to the skillet and brown for 2 minutes on each side, using tongs to hold them upright. Remove and keep with the thighs.
Step 4: In the same skillet, add the remaining butter, then add the chopped onion and minced garlic. Sauté for about 1 minute until fragrant.
Step 5: Lower the heat and stir in the sweet and smoked paprika. Mix well to coat the onion and garlic.
Step 6: Pour in the chicken broth and stir to combine. Return the chicken pieces to the skillet, skin side up.
Step 7: Cover the skillet and cook on medium-low heat for 10 minutes.
Step 8: Remove the lid and cook uncovered for another 20 minutes. Then transfer the chicken to a plate and keep it covered.
Step 9: In a small bowl, mix the sour cream, flour, and water until smooth. Whisk this mixture into the sauce constantly to avoid lumps. Let the sauce cook for 2-3 minutes. For thicker sauce, simmer for 10 minutes.
Step 10: Return the chicken to the sauce briefly, then remove from heat. Sprinkle with fresh parsley and serve warm.

Tips & Variations

Use sweet Hungarian paprika for authentic flavor; smoked paprika adds a subtle smoky note.
Serve over buttered egg noodles or creamy mashed potatoes to soak up the sauce.
For a lighter version, substitute half the sour cream with Greek yogurt.
To add depth, sauté a diced bell pepper with the onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from curdling. Chicken Paprikash also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white plate holding three layers of food: the bottom layer is smooth, creamy mashed potatoes in a light off-white color; on top of that is a thick layer of rich, brown gravy with a slightly glossy texture, spreading and soaking into the mashed potatoes; resting on the gravy is a piece of roasted chicken thigh with golden-brown, crispy skin, shiny with sauce and sprinkled with small bits of green herbs. In the background, there are fresh, bright green spinach leaves adding a fresh contrast in color. The setting is on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, but chicken thighs and drumsticks are preferred for their flavor and tenderness. If using breasts, cook carefully to avoid drying out.

Why does the sauce sometimes curdle when adding sour cream?

To prevent curdling, temper the sour cream by mixing it with a bit of hot sauce before stirring it in and keep the heat low while cooking.