Description
A comforting Hungarian Chicken Paprikash with tender chicken simmered in a rich paprika sauce and finished with creamy sour cream for a velvety texture.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into large pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon hot paprika (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon tomato paste
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon chopped fresh parsley (for garnish)
- Cooked egg noodles, dumplings, or rice (for serving)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add sliced onions and cook for 8–10 minutes until soft and lightly golden.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste, paprika, thyme, salt, and pepper.
- Add chicken and coat evenly with the mixture.
- Sprinkle flour over chicken and stir.
- Pour in chicken broth and add bay leaf.
- Simmer on low heat, covered, for 25–30 minutes until chicken is tender.
- Remove bay leaf.
- Temper sour cream with a little hot sauce, then stir into the pan.
- Cook gently for 2–3 minutes without boiling.
- Adjust seasoning, garnish with parsley, and serve hot.
Notes
- Do not boil after adding sour cream to prevent curdling.
- Use quality paprika for best flavor.
- Chicken thighs provide better flavor than breast.
- Can be made ahead for deeper flavor.
- Reheat gently with added liquid if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
