Hungarian Chicken Paprikash
Hungarian Chicken Paprikash is a comforting and flavorful dish made with tender chicken cooked in a rich and creamy paprika sauce. This traditional dish is perfect served over egg noodles or dumplings.
Equipment
- 1 large skillet or Dutch oven
- 1 measuring spoons
- 1 measuring cups
- 1 wooden spoon or spatula
- 1 serving dish
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 pounds chicken thighs, skin-on and bone-in Thighs are preferred for their juiciness.
- 1 tablespoon paprika Preferably Hungarian sweet paprika.
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- to taste fresh parsley, for garnish
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken thighs to the skillet, skin side down, and cook for about 5-7 minutes until browned. Flip the chicken and brown the other side.
- Sprinkle the paprika, salt, and black pepper over the chicken. Stir to coat the chicken with the spices.
- Pour in the chicken broth and bring to a simmer. Cover the skillet and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.
- While the chicken is cooking, mix the sour cream and flour together in a small bowl until smooth.
- Once the chicken is done, remove it from the skillet and set aside.
- Reduce the heat to low and slowly whisk the sour cream mixture into the remaining sauce, stirring until well combined.
- Add the sliced bell peppers to the sauce and simmer for an additional 5 minutes.
- Return the chicken to the skillet, coating it in the sauce. Heat through for another 2-3 minutes.
- Serve hot, garnished with fresh parsley, over egg noodles or dumplings.
Notes
If you prefer a spicier version, you can add a pinch of cayenne pepper or use hot paprika. This dish also works well with chicken breasts, but thighs are preferred for their juiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.