Description
This classic Hungarian Chicken Paprikash features tender chicken thighs and drumsticks simmered in a rich, flavorful sauce infused with sweet Hungarian paprika, smoky paprika, and creamy sour cream. Perfect for a comforting dinner, it pairs beautifully with noodles or rice and is garnished with fresh parsley.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs and drumsticks (bone-in skin-on)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons sweet Hungarian paprika
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth (low sodium or no sodium added)
- ½ cup sour cream (room temperature)
- parsley (chopped, for serving)
Instructions
- Season the 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 the 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 the chicken to a plate.
- Cook the onions: Reduce heat to medium and add the sliced onions to the same pot. Cook for 12 to 15 minutes, stirring often, until the onions are very soft and lightly golden. This slow cooking develops the sauce’s sweetness and depth.
- Add garlic and paprika: Stir in the minced garlic and cook for 30 seconds. Remove the pot from heat, then stir in 3 tablespoons of sweet Hungarian paprika and ½ teaspoon of smoked paprika off the heat to avoid burning and bitterness.
- Make the sauce base: Sprinkle 2 tablespoons of flour over the onions and stir well to coat. Return the pot to medium heat and stir in 1 tablespoon of tomato paste and 2 cups of chicken broth, scraping up any browned bits from the bottom.
- Simmer the chicken: Return the browned chicken and any juices to the pot. Bring to a gentle simmer, cover, and cook for 30 to 35 minutes until the chicken is tender and cooked through.
- Add sour cream: Remove the chicken briefly. Whisk ½ cup of room temperature sour cream into the sauce off the heat to create a smooth, creamy texture. Return the chicken to the pot and gently warm everything together for 5 minutes without boiling to keep the sauce smooth.
- Serve: Garnish with chopped parsley and serve hot alongside your choice of noodles, rice, or bread.
Notes
- Use high-quality sweet Hungarian paprika for authentic flavor and vibrant color.
- Stir in paprika off the heat to prevent burning and bitterness.
- Cook the onions slowly until very soft to build natural sweetness and body in the sauce.
- Warm the sauce gently when adding sour cream to avoid curdling; do not boil after adding it.
- Leftovers reheat well on low heat; add a splash of broth if the sauce thickens too much.
- For freezing, omit sour cream during storage and add fresh sour cream when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg
