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Chicken Paprikash Recipe

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★★★★★

4.6 from 115 reviews

Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and drumsticks simmered in a rich and creamy paprika-infused sauce. This comforting one-pan meal combines the smoky, sweet flavors of Hungarian paprika with a velvety sour cream finish, perfect served over noodles or rice.

Ingredients

Scale

Chicken

  • 1 kg Chicken thighs and drumsticks

Seasoning and Sauce

  • 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

Sour Cream Mixture

  • 3/4 cup Sour Cream
  • 1.5 tablespoons Flour
  • 1 tablespoon Water

Instructions

  1. Prepare the Chicken: Pat dry the chicken thighs and drumsticks with a kitchen towel. Season them generously with salt and pepper to enhance the flavor.
  2. Brown Chicken Thighs: Heat 1 tablespoon of butter in a skillet over medium heat. Place the chicken thighs skin side down and cook for 4-5 minutes until the skin is nicely browned and crispy. Flip and cook for an additional 1 minute. Remove the thighs and keep them covered on a plate to retain warmth.
  3. Brown Chicken Drumsticks: In the same skillet, add the drumsticks and brown them on each side for about 2 minutes. Use tongs to hold the drumsticks to ensure even browning all around. Remove and set aside with the thighs.
  4. Sauté Onion and Garlic: Add the remaining butter to the skillet. Sauté the chopped onion and minced garlic for about a minute until fragrant and translucent. Lower the heat, then add both the sweet and smoked paprika, stirring well to coat the onion mixture evenly without burning the spices.
  5. Add Chicken Broth and Return Chicken: Pour in the chicken broth and stir to combine. Place the browned chicken pieces skin side up back into the skillet, ensuring they are mostly submerged in the broth.
  6. Simmer Covered: Cover the skillet with a lid and let the chicken cook on medium-low heat for 10 minutes. This allows the chicken to cook through and absorb the flavors.
  7. Simmer Uncovered: Remove the lid and continue cooking the chicken uncovered for an additional 20 minutes to thicken the sauce and concentrate the flavors. Then, remove the chicken pieces and keep them covered on a plate.
  8. Prepare Sour Cream Sauce: In a small bowl, mix the sour cream, flour, and water until smooth and lump-free. Stir this mixture into the sauce in the skillet, whisking constantly to prevent lumps. Let the sauce cook for 2-3 minutes, or for a thicker consistency, simmer for up to 10 minutes.
  9. Finish and Serve: Return the chicken pieces into the sauce to warm through. Remove from heat, sprinkle with chopped parsley if desired, and serve immediately with your choice of noodles or rice.

Notes

  • Ensure the skillet heat is medium-low when adding paprika to avoid burning the spices, which can make the dish bitter.
  • Adjust the amount of chicken broth depending on how saucy you prefer your paprikash.
  • Serve traditionally over egg noodles or steamed rice for a complete meal.
  • For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
  • Adding smoked paprika is optional but adds a wonderful depth of flavor.

Keywords: Chicken Paprikash, Hungarian Chicken, Paprika Chicken, Creamy Chicken Stew, Homestyle Chicken Recipe

Find it online: https://chefmilacook.com/chicken-paprikash-recipe/