Transport yourself to the heart of Hungary with this classic dish of Chicken Paprikash. Tender chicken thighs simmered in a rich and flavorful paprika-infused sauce, this recipe is a celebration of traditional Hungarian cuisine. With its warm spices and comforting aromas, Chicken Paprikash is sure to become a favorite in your home, perfect for cozy family dinners or impressive entertaining.
Growing up, my grandmother’s kitchen was always filled with the enticing aroma of simmering spices and hearty dishes that spoke of her Hungarian heritage. One of her signature recipes that has been passed down through generations is Chicken Paprikash. As a child, I would watch with fascination as she lovingly prepared this dish, adding just the right amount of paprika to create a sauce that danced with color and flavor. When I finally had the opportunity to recreate her recipe in my own kitchen, it was like taking a trip down memory lane, each bite transporting me back to the cozy warmth of my grandmother’s kitchen. Now, whenever I make Chicken Paprikash for my own family, it’s not just a meal—it’s a cherished connection to my heritage and a delicious reminder of the love and tradition that binds us together.
Why This Recipe Is a Must-Try: Authentic Hungarian Flavor:
Made with traditional Hungarian spices like paprika, this Chicken Paprikash recipe stays true to its roots, offering a taste of Hungary in every bite. Tender and Flavorful Chicken: By searing the chicken thighs before simmering them in the flavorful sauce, you’ll achieve tender, juicy chicken that’s infused with all the rich flavors of the paprika-spiced sauce. Creamy and Luxurious Sauce: With the addition of sour cream, this Chicken Paprikash boasts a creamy, indulgent sauce that perfectly complements the bold flavors of the paprika and spices.
Ingredients:
- 45 grams (3 tablespoons) butter
- 1.1 to 1.4 kg (4 chicken thighs, about 2.5 pounds)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 15 grams (1 tablespoon) tomato paste
- 30 grams (2 tablespoons) paprika
- 5 grams (1 teaspoon) pepper
- 5 grams (1 teaspoon) kosher salt
- 240 ml (1 cup) chicken stock
- 15 grams (1 tablespoon) flour
- 120 ml (1/2 cup) sour cream
- 15 grams (1 tablespoon) fresh parsley, chopped
Directions:
- Season both sides of the chicken thighs with salt and pepper.
- In a pot over medium-high heat, melt 1 tablespoon of butter. Add the chicken thighs, skin side down, and cook for 3-4 minutes until browned. Remove the chicken and set aside.
- Add the remaining 2 tablespoons of butter to the pot. Add diced onions and sauté for 2-3 minutes until softened. Add diced red bell pepper, minced garlic, tomato paste, paprika, pepper, and salt. Stir continuously for another 2-3 minutes until fragrant.
- Pour in the chicken stock and mix well. Reduce the heat to medium.
- Return the chicken thighs to the pot, skin side down. Simmer for 20-25 minutes, turning halfway through, until the chicken is cooked through (internal temperature of 165°F).
- Once the chicken is cooked, remove it from the pot and set aside.
- In a small bowl, mix the flour and sour cream until well combined. Gradually add 1/2 cup of the onion and pepper liquid from the pot to the sour cream mixture, stirring constantly to prevent lumps.
- Pour the sour cream mixture back into the pot, stirring to incorporate. This will thicken the sauce.
- Return the chicken to the pot, coating it with the creamy sauce.
- Garnish the Chicken Paprikash with chopped parsley.
- Serve hot with spaetzle, noodles, or roasted potatoes.
Notes:
- Adjust the amount of paprika according to your taste preferences for a milder or spicier dish.
- Be sure to gradually add the hot liquid to the sour cream mixture to prevent curdling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
