Transport your taste buds to the heart of Eastern Europe with our delectable Creamy Hungarian Chicken Paprikash. This classic dish is a celebration of rich flavors, featuring tender chicken thighs bathed in a luscious sauce infused with paprika, onions, and bell peppers. Perfectly balanced with a hint of sour cream and fresh parsley, each bite is a comforting embrace that will leave you craving more. Join us on a culinary journey to Hungary and discover the warmth and hospitality of this beloved comfort food.
In our little family, Hungarian Chicken Paprikash holds a special place as a cherished tradition passed down through generations. I remember vividly the first time my grandmother taught me how to prepare this iconic dish. As we stood side by side in the kitchen, surrounded by the aroma of sizzling onions and paprika, she shared stories of her own childhood and the flavors that defined her upbringing. Over the years, this recipe has become a cornerstone of our family gatherings, a dish that brings us together in laughter and love. Now, as I prepare it for my own family, I feel a connection to my roots and a sense of pride in preserving our culinary heritage.
Why This Creamy Hungarian Chicken Paprikash:
- Authentic Hungarian Flavors: Made with traditional ingredients like paprika and sour cream, this recipe stays true to its Hungarian roots, offering an authentic taste experience.
- Tender and Juicy Chicken Thighs: The use of chicken thighs ensures tender and flavorful meat that melts in your mouth with every bite.
- Creamy and Luxurious Sauce: The addition of sour cream creates a velvety-smooth sauce that coats the chicken, infusing each piece with irresistible creaminess.
- Versatile Serving Options: Whether paired with spaetzle, noodles, or roasted potatoes, this dish is incredibly versatile and sure to satisfy any appetite.
Ingredients:
- 3 tablespoons butter
- 4 chicken thighs (approximately 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 pepper
- 1 teaspoon kosher salt
- 1 cup chicken stock
- 1 tablespoon flour
- 1/2 cup sour cream
- 1 tablespoon fresh parsley, chopped
Directions:
- Season both sides of the chicken thighs with salt and pepper.
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chicken thighs, skin side down, and cook for 3-4 minutes until browned. Remove the chicken from the pot and set aside.
- Add the remaining 2 tablespoons of butter to the pot. Stir in the diced onions and sauté for 2-3 minutes until softened.
- Add the diced red bell pepper, minced garlic, tomato paste, paprika, salt, and pepper to the pot. Cook, stirring continuously, for another 2-3 minutes until fragrant.
- Pour in the chicken stock and mix well. Reduce the heat to medium and return the chicken thighs to the pot, skin side down. Simmer for 20-25 minutes, turning the chicken halfway through, until cooked through.
- Once the chicken is cooked, remove it from the pot and set aside. Use a meat thermometer to ensure it reaches an internal temperature of 165°F if unsure.
- In a small bowl, mix the flour and sour cream until smooth. Gradually add 1/2 cup of the liquid from the pot to the sour cream mixture, stirring constantly to prevent clumping.
- Return the sour cream mixture to the pot, stirring until well combined and the sauce thickens slightly.
- Add the chicken back to the pot, coating it evenly with the sauce. Allow it to simmer for a few more minutes.
- Garnish the Hungarian Chicken Paprikash with chopped parsley and serve hot with your choice of sides. Enjoy the creamy goodness!
Notes:
- For a richer flavor, you can use Hungarian sweet or hot paprika depending on your preference.
- Ensure the sour cream mixture is tempered properly to prevent curdling when added to the hot liquid.
- Leftovers can be refrigerated and reheated gently on the stove or in the microwave. The flavors may even develop further the next day!
