Description
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs cooked in a rich, flavorful paprika sauce finished with creamy yogurt or sour cream. This comforting meal combines sweet and smoked paprika with garlic, onions, and tomato paste, simmered to perfection for a hearty and delicious main course.
Ingredients
Scale
Chicken and Seasoning
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken thighs, chopped into large bite-sized pieces
- 2 tablespoons sweet paprika
- 1 tablespoon cornstarch
- Kosher salt and pepper, to taste
Sauce
- 1 large onion, diced
- 3–4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 3/4 cup chicken broth/stock
- 1/2 cup full-fat creamy yogurt or sour cream
- Freshly chopped parsley, to garnish (optional)
Instructions
- Season the Chicken: In a bowl, combine the chopped chicken thighs with 2 tablespoons sweet paprika, 1 tablespoon cornstarch, kosher salt, pepper, and 1 tablespoon of olive oil. Mix thoroughly to coat all chicken pieces evenly.
- Brown the Chicken: Heat 1 tablespoon olive oil in a deep pan over medium heat. Cook the chicken in two batches to avoid overcrowding. Place the chicken in a single layer and cook undisturbed for 5-6 minutes to develop a golden crust. Stir and cook for an additional 3-4 minutes. Set the browned chicken aside. If the pan starts to catch residue during the second batch, add a few tablespoons of broth to deglaze.
- Sauté Onions: In the same pan, heat the remaining 1 tablespoon olive oil. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic, tomato paste, and smoked paprika. Cook over medium heat, stirring constantly, for 1 minute to deepen the flavors.
- Deglaze and Simmer: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Return the browned chicken to the pan. Bring the mixture to a boil, then reduce heat and simmer gently for about 15 minutes, occasionally stirring, until the chicken is fully cooked and tender.
- Incorporate Yogurt: Remove the pan from heat and let it rest for 5-10 minutes to cool slightly and prevent the yogurt from curdling. Then, gently stir in the full-fat yogurt or sour cream until the sauce is creamy and smooth.
- Garnish and Serve: Sprinkle with freshly chopped parsley if desired and serve hot, ideally with mashed potatoes, egg noodles, or spaetzle for a complete meal.
Notes
- Use chicken thighs for the best flavor and tenderness; chicken breasts can be substituted but marinate longer for tenderness.
- To prevent yogurt from curdling, use full-fat plain Greek yogurt at room temperature and add it off the heat after resting.
- Serve with mashed potatoes, egg noodles, or spaetzle to complement the creamy paprika sauce.
- Add sautéed cremini mushrooms with onions for an earthier flavor.
- Use fresh paprika to maintain the dish’s authentic and vibrant flavor.
- Bone-in, skin-on thighs can be used but may require longer simmering to cook through.
- Store leftovers in an airtight container in the fridge for up to 3 days or freezer for up to 3 months. Thaw overnight before reheating.
- Reheat gently on the stove over low heat or microwave in short bursts to prevent yogurt separation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg
