Description
This Authentic Chicken Paprikash recipe brings the comforting flavors of Hungarian cuisine straight to your kitchen. Tender bone-in chicken pieces are browned and slow-simmered in a rich, creamy paprika sauce infused with sweet onions, garlic, bell peppers, and tomatoes. The sauce is thickened with a sour cream mixture, creating a luscious and flavorful dish perfect for serving over egg noodles. This classic comfort food is guaranteed to delight your family with its creamy texture and vibrant paprika spice.
Ingredients
Scale
Chicken and Fats
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2.5 pounds whole chicken, cut into pieces (bone-in, skin-on: 2 breasts, 2 thighs, 2 legs, 2 wings)
Vegetables
- 2 cups sweet onion, small diced
- 1 cup red bell pepper, small diced (or green pepper)
- 1 cup Roma tomatoes, chopped (or regular tomato)
- 2 cloves garlic, finely minced
Spices and Broth
- 3 tbsp Hungarian sweet paprika (optionally substitute 1 tbsp with hot or smoked paprika)
- 2 cups chicken broth
- 1 ½ tsp table salt (to taste)
- ½ tsp black pepper (to taste)
Thickening and Finishing
- 3 tbsp all-purpose flour
- ¾ cup full-fat sour cream, at room temperature
- ¼ cup heavy cream
- 1 tbsp Italian parsley, finely chopped for garnish
Instructions
- Brown the Chicken: Add the butter and olive oil to a large skillet over medium-high heat. Brown the chicken pieces for 3-4 minutes per side until golden. Transfer the browned chicken to a plate and set aside.
- Sauté Onions: Using the same skillet, add the diced onions and cook over medium heat for 6-8 minutes until they turn golden brown and soft.
- Add Bell Peppers, Tomatoes, and Garlic: Stir in the minced garlic, diced bell peppers, and chopped tomatoes. Cook the mixture for 2-3 minutes to soften and meld the flavors.
- Incorporate Paprika and Season: Remove the skillet from heat and immediately stir in the Hungarian sweet paprika, salt, and black pepper. Mix well to coat the vegetables without burning the paprika, which would cause bitterness.
- Simmer the Chicken: Return the chicken pieces to the pan and place it back on the stovetop. Pour in the chicken broth, ensuring most of the chicken is submerged. Bring the mixture to a boil over medium-high heat, cover, then reduce the heat to low and simmer for 45-60 minutes until the chicken is tender and cooked through.
- Remove Chicken and Reduce Sauce: Carefully remove the chicken from the skillet and place it on a plate, tented with foil to keep warm. Continue to simmer the sauce over medium heat, stirring occasionally to deglaze the pan and thicken the sauce by reducing it.
- Prepare Cream Mixture: In a small bowl, whisk together the sour cream and heavy cream until smooth. Gradually whisk in the flour until fully combined without lumps.
- Thicken the Sauce: Slowly add the sour cream and flour mixture into the skillet, whisking constantly to incorporate it smoothly and prevent lumps. Bring the sauce back to a gentle simmer and cook for 4-5 minutes until thickened.
- Re-season and Reheat Chicken: Taste and adjust salt and pepper as needed. Return the chicken to the pan, raising the heat to medium, and allow the chicken to reheat in the sauce for 5 minutes or until it reaches an internal temperature of 165°F (74°C).
- Serve and Garnish: Serve the chicken paprikash over cooked egg noodles, and sprinkle with freshly chopped Italian parsley for a fresh herb finish.
Notes
- Chicken Paprikash is a classic Hungarian comfort food, known for its tender chicken in a creamy, flavorful paprika sauce.
- Using bone-in, skin-on chicken pieces adds more flavor and moisture to the dish.
- Be careful when adding paprika; avoid cooking it on high heat to prevent bitterness.
- Serve with egg noodles or spaetzle for a traditional meal.
- For a spicier variation, substitute part of the sweet paprika with hot or smoked paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 6 g
- Sodium: 959 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 108 mg
