Traditional Hungarian Chicken Paprikash – A Flavorful Comfort Dish
If you’re in the mood for a hearty, comforting meal with rich flavors, look no further than Hungarian Chicken Paprikash. This classic dish features tender chicken thighs cooked in a creamy, paprika-infused sauce. It’s warm, satisfying, and full of the bold flavors that Hungarian cuisine is known for. Pair it with spaetzle, noodles, or roasted potatoes, and you have the perfect meal to enjoy on a cozy evening.
Why You’ll Love Hungarian Chicken Paprikash
Chicken Paprikash is a dish with deep roots in Hungarian culinary traditions. Paprika is the star of the show, lending a rich, smoky, and slightly sweet flavor to the sauce. The combination of onions, garlic, and bell pepper adds layers of complexity, while sour cream brings creaminess and a tangy finish to the dish. It’s comfort food at its finest—simple yet bursting with flavor, and easy to prepare in just under an hour.
Ingredients:
- 3 tablespoons butter
- 4 chicken thighs (about 2.5 pounds)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 cup chicken stock
- 1 tablespoon flour
- 1/2 cup sour cream
- 1 tablespoon fresh parsley, chopped
Directions:
1. Brown the Chicken:
- Season the Chicken:
Season both sides of the chicken thighs with kosher salt and black pepper. - Brown the Chicken Thighs:
Heat 1 tablespoon of butter over medium-high heat in a large pot or Dutch oven. Place the chicken thighs skin-side down in the pot and cook for 3-4 minutes until browned. Flip the chicken and cook the other side for an additional 2-3 minutes. Once browned, remove the chicken and set it aside on a plate.
2. Sauté the Vegetables:
- Sauté the Onions:
Add the remaining 2 tablespoons of butter to the pot and melt it over medium heat. Add the diced onions and sauté for 2-3 minutes until softened. - Add Bell Pepper and Garlic:
Stir in the diced red bell pepper, minced garlic, and tomato paste. Cook for another 2-3 minutes, stirring frequently, until the vegetables are fragrant and the tomato paste is well incorporated.
3. Build the Sauce:
- Add Paprika and Seasonings:
Sprinkle the paprika, black pepper, and a pinch of kosher salt over the vegetables. Stir to coat the vegetables with the paprika and continue cooking for 1-2 minutes to bloom the spices and bring out their flavor. - Add Chicken Stock:
Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom of the pot.
4. Simmer the Chicken:
- Simmer the Chicken Thighs:
Reduce the heat to medium. Return the chicken thighs to the pot, placing them skin-side down in the sauce. Simmer for 20-25 minutes, turning the chicken halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).
5. Make the Sour Cream Mixture:
- Prepare the Sour Cream Thickener:
In a small bowl, whisk together the flour and sour cream until smooth. - Temper the Sour Cream Mixture:
Gradually add 1/2 cup of the hot onion and pepper liquid from the pot to the sour cream mixture, whisking continuously to prevent clumps. This step helps to temper the sour cream and keeps it from curdling when added to the hot pot.
6. Finish the Sauce:
- Stir in the Sour Cream Mixture:
Stir the sour cream mixture back into the pot and mix until the sauce is well combined and slightly thickened. - Coat the Chicken:
Return the chicken thighs to the pot, coating them with the thickened sauce. Let everything heat through for a couple of minutes.
7. Garnish and Serve:
- Garnish with Parsley:
Sprinkle freshly chopped parsley over the chicken paprikash for a pop of color and added freshness. - Serve:
Serve the chicken with generous spoonfuls of the rich paprika sauce. Pair it with spaetzle, egg noodles, or roasted potatoes for the ultimate comforting meal.
Notes:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Calories: 450 kcal per serving
- Servings: 4 servings
A Classic Hungarian Comfort Dish
Hungarian Chicken Paprikash is a flavorful, comforting dish that’s perfect for family dinners or when you want to indulge in something rich and satisfying. The paprika sauce, with its creamy and tangy sour cream base, pairs perfectly with the tender chicken thighs. Whether you’re familiar with Hungarian cuisine or trying it for the first time, this dish is sure to become a favorite in your home.
Hungarian Chicken Paprikash
- Total Time: 50 minutes
- Yield: 4 1x
Description
Hungarian Chicken Paprikash is a traditional dish that brings together tender, juicy chicken thighs with a rich and creamy paprika sauce. The bold flavors of paprika, garlic, and sautéed onions blend beautifully with the tangy sour cream, creating a comforting meal that is both hearty and satisfying. Perfectly cooked chicken thighs simmer in the flavorful sauce, making each bite full of savory goodness.
Ingredients
3 tablespoons butter
4 chicken thighs (about 2.5 pounds)
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons paprika
1 teaspoon black pepper
1 teaspoon kosher salt
1 cup chicken stock
1 tablespoon flour
1/2 cup sour cream
1 tablespoon fresh parsley, chopped
Instructions
Season both sides of the chicken thighs with salt and pepper. Heat 1 tablespoon of butter over medium-high heat in a large pot. Place the chicken thighs skin-side down in the pot and cook for 3-4 minutes until browned. Remove the chicken and set it aside on a plate.
Add the remaining 2 tablespoons of butter to the pot and melt. Add the diced onions and sauté for 2-3 minutes until softened.
Stir in the diced red bell pepper, minced garlic, tomato paste, paprika, salt, and black pepper. Continue to cook, stirring frequently, for another 2-3 minutes until fragrant.
Pour in the chicken stock and stir to combine. Reduce the heat to medium. Add the chicken thighs back to the pot, skin-side down, and simmer for 20-25 minutes, turning halfway through cooking.
Once the chicken is cooked through (internal temperature of 165°F), remove the chicken from the pot and set aside.
In a small bowl, whisk together the flour and sour cream. Gradually mix in 1/2 cup of the onion and pepper liquid from the pot into the sour cream mixture until smooth. This will prevent the flour from clumping.
Stir the sour cream mixture back into the pot until well combined and the sauce is thickened.
Return the chicken to the pot, coating it with the sauce.
Garnish with freshly chopped parsley and serve with spaetzle, noodles, or roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450