Experience the exquisite flavors of Hungary with our Hungarian Chicken Paprikash recipe. This dish is a culinary journey through the heart of Eastern Europe, where succulent chicken thighs are lovingly simmered in a paprika-infused sauce, creating a symphony of taste and aroma. Uncover the secrets of this classic comfort food, and transport your taste buds to the vibrant kitchens of Hungary.
In our household, Hungarian Chicken Paprikash is a dish that carries with it the warmth of tradition and the thrill of discovery. Picture the sizzle of chicken thighs browning in a pot, the fragrant dance of paprika and garlic, and the rich, velvety sauce that hugs every piece of chicken. It was in recreating this recipe that my family found a newfound love for the flavors of Hungary. Now, it’s a regular feature on our dining table, invoking shared smiles and the joy of a well-crafted meal.
Why This Hungarian Chicken Paprikash:
- Paprika-Infused Elegance: The star of this recipe is the generous use of paprika, infusing the dish with a deep, smoky flavor that defines authentic Hungarian cuisine.
- Tender Simmered Chicken Thighs: The chicken thighs are carefully browned and then simmered in a delightful blend of onions, garlic, and red bell peppers, ensuring each bite is tender and bursting with flavor.
- Creamy Harmony: The addition of sour cream creates a luscious, creamy sauce that perfectly complements the boldness of the paprika, offering a harmonious balance of textures.
- Versatile Pairings: Serve this Hungarian delight with spaetzle, noodles, or roasted potatoes for a complete and satisfying meal.
Ingredients:
- 3 tbsp butter
- 4 chicken thighs (approximately 2.5 pounds)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp paprika
- 1 tsp pepper
- 1 tsp kosher salt
- 1 cup chicken stock
- 1 tbsp flour
- 1/2 cup sour cream
- 1 tbsp fresh parsley, chopped
Directions:
- Season both sides of the chicken thighs with salt and pepper. Brown the chicken skin side down in a pot with 1 tablespoon of butter over medium-high heat for 3-4 minutes. Set aside on a plate.
- Melt the remaining 2 tablespoons of butter in the pot. Sauté onions for 2-3 minutes until soft. Add red pepper, garlic, tomato paste, paprika, salt, and pepper. Mix continuously for another 2-3 minutes until fragrant.
- Pour in 1 cup of chicken stock, reduce the heat to medium, and return the chicken skin-side down to the pot. Simmer for 20-25 minutes, turning halfway through, until the chicken is cooked through (165 degrees internal temperature).
- Remove the chicken from the pot and set aside. In a small bowl, combine flour and sour cream. Take 1/2 cup of the onion and pepper liquid from the pot and mix it into the sour cream to prevent clumping.
- Add the sour cream mixture back to the pot, stir, and return the chicken, coating it with the sauce.
- Garnish the chicken with chopped parsley and serve with spaetzle, noodles, or roasted potatoes.
Notes: For an authentic touch, consider using Hungarian sweet or smoked paprika. Adjust the thickness of the sauce by adding more or less chicken stock based on your preference. Don’t rush the browning process; it adds depth to the overall flavor. Leftovers can be even more flavorful the next day!
