Description
Classic Hungarian Chicken Paprikash features tender chicken thighs and drumsticks simmered in a rich, paprika-infused sauce with caramelized onions and a creamy sour cream finish. This comforting one-pot dish combines sweet Hungarian paprika and smoked paprika for depth of flavor and is perfect served hot garnished with fresh parsley.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken thighs and drumsticks (bone-in skin-on)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons sweet Hungarian paprika
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth (low sodium or no sodium added)
- 1/2 cup sour cream (room temperature)
- parsley (chopped, for serving)
Instructions
- Season Chicken: Pat the chicken dry and season all over with 1 teaspoon of salt and ½ teaspoon of black pepper to ensure even flavoring.
- Brown Chicken: Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 5 to 6 minutes per side, until nicely browned. Remove chicken to a plate.
- Cook Onions: Reduce heat to medium. Add the sliced onions to the same pot and cook for 12 to 15 minutes, stirring often, until very soft and lightly golden. This slow cooking develops the sauce’s sweetness and body.
- Add Garlic and Paprika: Stir in minced garlic and cook for 30 seconds. Remove pot from heat and stir in sweet Hungarian paprika and smoked paprika carefully off heat to prevent burning and bitterness.
- Thicken Sauce: Sprinkle in flour and stir to coat the onions. Return to medium heat, then stir in tomato paste and chicken broth, scraping up any browned bits from the bottom.
- Simmer Chicken: Return the browned chicken along with any juices to the pot. Bring to a gentle simmer, cover, and cook for 30 to 35 minutes until chicken is fully cooked and tender.
- Add Sour Cream: Remove chicken briefly. Whisk in sour cream until sauce is smooth, then return chicken to the pot. Warm gently over low heat for 5 minutes, ensuring the sauce does not boil to maintain smoothness.
- Garnish and Serve: Sprinkle with chopped parsley and serve the dish hot, perfect with noodles or dumplings.
Notes
- Use good quality sweet Hungarian paprika for authentic flavor—cheap paprika can be dull or bitter.
- Always add paprika off the heat to avoid burning and bitterness.
- Cook onions slowly until very soft to develop natural sweetness crucial for the sauce.
- When adding sour cream, keep heat low and do not boil to prevent curdling.
- Leftovers reheat gently over low heat, adding a splash of broth if sauce thickens.
- For freezing, omit sour cream and add fresh when reheating for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
