Hearty Chicken Paprikash
Chicken Paprikash is a rustic Hungarian stew featuring bone-in chicken cooked slowly in a sauce made from onions, garlic, lots of sweet paprika, and sour cream. Traditionally served over buttered egg noodles or spaetzle, this dish is warm, comforting, and perfect for chilly days or a hearty dinner.
Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Chicken Paprikash:
2 tbsp olive oil or butter
1 kg (2.2 lb) bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp sweet Hungarian paprika (use good quality)
1/2 tsp smoked paprika (optional, for depth)
1 tbsp flour (to thicken)
1 1/4 cups chicken broth
1/2 cup sour cream (plus more for garnish)
Salt and pepper, to taste
Optional: chopped fresh parsley for garnish
For Serving:
Cooked egg noodles
Spaetzle
Mashed potatoes
Crusty bread
Instructions
1. Sear the Chicken:
Pat chicken dry and season with salt and pepper.
In a large pot or deep skillet, heat oil over medium-high heat.
Add chicken (skin side down) and sear 3–4 minutes per side until golden. Remove and set aside.
2. Cook the Onion & Garlic:
In the same pan, reduce heat to medium. Add chopped onion and cook for 5–7 minutes until soft and golden.
Stir in garlic and cook for 1 minute more.
3. Add Paprika & Flour:
Remove pan from heat briefly (to prevent burning the paprika). Stir in sweet paprika and flour until onions are coated.
Return to heat and stir in chicken broth, scraping up any browned bits from the pan.
4. Simmer the Chicken:
Return chicken to the pot, skin-side up. Cover and simmer over low heat for 30–35 minutes, or until the chicken is cooked through and tender.
5. Finish with Sour Cream:
Turn off the heat. Remove about 1/4 cup of the hot liquid and whisk it into the sour cream (to temper).
Stir sour cream mixture back into the pan gently until the sauce is creamy and rich. Do not boil after adding sour cream.
6. Serve:
Spoon the chicken and sauce over noodles or potatoes.
Garnish with fresh parsley and a dollop of extra sour cream if desired.
Tips
Use Hungarian sweet paprika for the authentic flavor — it’s the heart of the dish.
Searing the chicken skin adds depth to the sauce.
Want it creamy but lighter? Use Greek yogurt or light sour cream.
Frequently Asked Questions
Q: Can I use boneless chicken?
A: Yes, but bone-in gives deeper flavor. If using boneless thighs or breasts, reduce simmering time to 20–25 minutes.
Q: Is Chicken Paprikash spicy?
A: Traditionally, no. It’s rich and sweet from the paprika. Add a pinch of cayenne for heat if you like.
Q: Can I freeze leftovers?
A: Yes! Store in an airtight container for up to 2 months. Reheat gently to preserve the creamy sauce.
Nutritional Information
Calories: 430
Protein: 32g
Fat: 30g
Carbs: 7g
Fiber: 1g
Sodium: Moderate