Description
Chicken Paprikash – a classic Hungarian comfort food featuring tender chicken thighs and legs simmered in a rich, creamy paprika-infused sauce. This hearty dish is packed with sweet and slightly smoky flavors, perfectly balanced with sour cream. Serve over egg noodles or dumplings for the ultimate cozy meal!
Ingredients
- 2 lbs chicken thighs and legs, bone-in and skin-on
- ½ cup all-purpose flour
- 3 tablespoon paprika or Hungarian paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
- 1 cup sweet onion, chopped
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium chicken stock
- 1 cup sour cream
Instructions
- Combine flour, 2 tablespoons paprika, salt, and pepper. Dredge the chicken in the flour mixture, reserving leftover flour.
- Heat oil in a large Dutch oven or skillet over medium-high heat. Brown chicken on both sides, about 3 minutes per side. Remove and set aside.
- Add onion, cayenne pepper, and remaining paprika. Sauté until onion is tender, about 2 minutes.
- Return chicken to the pot and add chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until chicken is cooked through.
- In a bowl, mix reserved flour with sour cream and ½ cup of hot cooking liquid until smooth.
- Add mixture to the pot and simmer for 5 minutes, stirring occasionally, until sauce thickens. Adjust seasoning if needed.
Notes
- Use Hungarian sweet paprika for authentic flavor – it makes a big difference!
- Bone-in, skin-on chicken thighs and legs provide the most flavor and stay juicier during simmering.
- Do not let the sauce boil after adding the sour cream mixture to prevent curdling.
- Traditionally served over egg noodles (nokedli/homemade dumplings), but rice, mashed potatoes, or crusty bread work wonderfully.
- For a lighter version, use Greek yogurt instead of sour cream.
- Add sliced mushrooms or bell peppers along with the onions for extra vegetables.
- Leftovers taste even better the next day – refrigerate for up to 4 days.
- This recipe freezes well for up to 3 months (without the sour cream – add when reheating).
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Simmer, Braise
- Cuisine: Hungarian