I crave Chicken Paprikash—tender chicken in a creamy, paprika-spiced sauce served over egg noodles. It’s simple, hearty, and loved by everyone.
Chicken Paprikash, a classic Hungarian dish, is truly a thing of beauty. Vibrant colors in food are always more appetizing, and Chicken Paprikash delivers with its bright orange sauce straight from Hungarian heaven.
This delicious Chicken Paprikash recipe features tender braised chicken in a tangy, paprika-spiced sauce. It’s perfect over egg noodles or your favorite starch.
If you’ve never had Chicken Paprikash, you’re in for a treat! The sauce is similar to Beef Stroganoff due to the addition of sour cream, providing just the right tang to complement the robust Hungarian paprika.
Table of Contents
Reasons to Love This Paprikash
- This Hungarian Chicken Paprikash recipe is one of those go-to meals that’s easy to whip up on a busy weeknight, yet still tastes like you spent all day cooking.
- You only need basic ingredients to make Hungarian Chicken Paprikash. It’s a delicious, budget-friendly option that doesn’t compromise on taste or satisfaction.
- Hungarian Chicken Paprikash is pure comfort food—tender chicken in a creamy paprika sauce, perfect for those cozy family dinners.
Recipe Ingredients
- Hungarian Paprika: Gives this dish that rich, smoky flavor and red color.
- Sour Cream: A dollop of sour cream at the end gives the sauce its creamy, tangy finish. It smooths everything out, making the dish velvety and irresistible.
- Cayenne Pepper: Just a pinch of cayenne gives the dish a gentle heat, enough to warm you up without being too spicy.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Garnish Options: A sprinkle of freshly chopped parsley adds a pop of color and a mild, herbal note that brightens the dish. You can also garnish with a dollop of sour cream on top for extra creaminess and a more luxurious texture.
- Sour Cream Alternative: If you’re out of sour cream, don’t worry! You can easily use whole milk with a tablespoon of flour to thicken the sauce. It’s a simple swap that still gives you that creamy texture.
How to Make Hungarian Chicken Paprikash
Step #1: Pat the chicken pieces dry and season liberally with salt and pepper. Heat the butter and vegetable oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Working in batches, add chicken pieces to the pan in a single layer, skin side down. Brown for 4 minutes, then turn and cook for another 3 minutes. Remove the browned chicken from the pan and set aside. Repeat with the remaining chicken.
Step #2: Add the sliced onion to the pan and cook for 10 minutes, until softened and browned. Add the tomatoes, paprika, cayenne, thyme, and garlic. Cook for 30 seconds.
Step #3: Add the broth and wine to the pot and bring the mixture to a boil. Turn the heat down to low and return the chicken to the pan. Spoon the sauce over the top of the chicken and cover the pot with a lid. Simmer for 1 hour.
Step #4: Remove the chicken from the pot and let the sauce cool, uncovered, for 5 minutes. Stir in the sour cream. Taste and add salt and pepper as needed. Return the chicken to the pot and serve.
Expert Tips
- Deglaze the Pan: After browning the chicken, make sure to scrape up all the brown bits (fond) from the bottom of the pan when you add the broth and wine. This adds extra flavor to your sauce.
- Achieving a Smooth, Creamy Sauce: To prevent lumps in your Chicken Paprikash sauce, mix a small amount of the hot sauce into the sour cream before adding it to the pot. This helps temper the sour cream and ensures a smooth, creamy texture when you combine it with the rest of the sauce.
FAQs
Hungarian Chicken Paprikash pairs well with egg noodles, spaetzle, or plain rice, making for a comforting and hearty meal. For a lighter option, consider serving it with a fresh salad or a non-starch vegetable side to balance the richness of the dish.
Yes, you can adapt this recipe for a slow cooker. Brown the chicken and onions first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Storage Info
Store leftover Chicken Paprikash in an airtight container and refrigerate for up to 3 days. To freeze, store in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop over low heat, adding a splash of water to loosen the sauce if needed. Stir occasionally until heated through. You can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.
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Hungarian Chicken Paprikash Recipe
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Ingredients
- 3 pounds bone-in - skin-on chicken legs and thighs (about 4 chicken quarters)
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 2 medium yellow onions - thinly sliced
- 2 small tomatoes - diced
- 2 tablespoons Hungarian paprika
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon dried thyme
- 2 cloves garlic - peeled and minced
- 1 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/2 cup sour cream
Instructions
- Pat the chicken pieces dry and season liberally with salt and pepper. Heat the butter and vegetable oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Working in batches, add chicken pieces to the pan in a single layer, skin side down. Brown for 4 minutes, then turn and cook for another 3 minutes. Remove the browned chicken from the pan and set aside. Repeat with the remaining chicken.
- Add the sliced onion to the pan and cook for 10 minutes, until softened and browned. Add the tomatoes, paprika, cayenne, thyme, and garlic. Cook for 30 seconds.
- Add the broth and wine to the pot and bring the mixture to a boil. Turn the heat down to low and return the chicken to the pan. Spoon the sauce over the top of the chicken and cover the pot with a lid. Simmer for 1 hour.
- Remove the chicken from the pot and let the sauce cool, uncovered, for 5 minutes. Stir in the sour cream. Taste and add salt and pepper as needed. Return the chicken to the pot and serve.
NOTES
Nutrition
The chicken was fall-apart tender and the sauce had the perfect smoky paprika flavor!
I don’t recall if my old recipe used tomatoes or a derivative of. Yet, otherwise, this recipe is exactly like mine was. I’m going to the store for ingredients now, thank you!