Traditional Chicken Paprikash

πŸ•’ Prep: 20 min
πŸ”₯ Cook: 1 hour
🍽 Serves: 4
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This Traditional Chicken Paprikash is a comforting, Hungarian classic that will warm your soul and delight your taste buds. With its rich, paprika-infused sauce and tender chicken, it's a dish that'll quickly become a family favorite.

Ingredients for Traditional Chicken Paprikash

The star of this dish is definitely the chicken. Using bone-in pieces ensures that the meat stays juicy and flavorful. Vegetable oil is used to brown the chicken, giving it a nice golden crust. Onion and garlic form the aromatic base that enhances the dish. The magic happens with Hungarian sweet paprika, which adds depth and a smoky sweetness. Salt and black pepper are your basic seasonings to bring out the flavors. Chicken broth keeps everything moist and adds another layer of flavor. For creaminess, sour cream is added, but not before it's mixed with flour to help thicken the sauce. Lastly, a sprinkle of fresh parsley adds a pop of color and freshness.

Tips & Tricks

  • If you can't find Hungarian sweet paprika, use the best quality paprika you have. It makes a big difference!
  • For an extra depth of flavor, try adding a splash of white wine with the broth.
  • If the sauce is too thick, add a bit more chicken broth to reach your desired consistency.

Serving Suggestions

This dish pairs wonderfully with egg noodles or homemade dumplings, as they absorb the sauce beautifully. A side of steamed green beans or a simple cucumber salad with a light vinaigrette complements the richness of the paprikash.

Frequently Asked Questions

Can I use boneless chicken?
Yes, but using bone-in chicken adds more flavor to the dish.
What can I use instead of sour cream?
Plain Greek yogurt is a good substitute, though it may alter the taste slightly.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid the sauce separating.

Traditional Chicken Paprikash Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Once hot, add the chicken pieces, skin-side down, and let them brown for about 5 minutes on each side. This step is crucial to develop that lovely golden crust. Once done, remove the chicken and set it aside.

In the same pot, toss in the chopped onions and minced garlic. Let them cook until they’re nice and soft, which should take around 5 minutes. You’re aiming for a translucent look on the onions, which tells you they're perfectly cooked.

Next, stir in the sweet paprika, salt, and pepper. Make sure the onions are well-coated with paprika; this gives the base a beautiful red hue and infuses the flavors throughout.

Return the chicken to the pot, nestling it among the onions. Pour in the chicken broth, bring it to a gentle simmer, cover, and let it cook for about 30-35 minutes. You want the chicken to be tender and cooked through.

While the chicken cooks, mix the sour cream and flour in a small bowl until smooth. Once the chicken is done, gradually add this mixture to the pot while stirring continuously. This prevents lumps and ensures a smooth, creamy sauce.

Let the pot simmer gently for another 5 minutes so that the sauce thickens beautifully. Taste and adjust the seasoning if necessary.

Finally, sprinkle with the chopped parsley just before serving, if you like. Serve it over a bed of egg noodles or dumplings to soak up all that delicious sauce.

Why You'll Love This Recipe

  • Rich, flavorful sauce with a hint of smokiness from the paprika.
  • Perfectly tender chicken that falls off the bone.
  • Comforting and hearty, ideal for cozy nights in.
  • Simple ingredients but delivers complex flavors.

Ingredients

2 lbs bone-in chicken pieces
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
1 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley (optional)
Egg noodles or dumplings for serving

Step-by-step Instructions

1. Heat oil in a large pot over medium heat and brown chicken pieces on all sides, about 5 minutes per side.
2. Remove chicken and set aside. In the same pot, add onions and garlic, cooking until softened, about 5 minutes.
3. Stir in paprika, salt, and pepper, ensuring onions are well-coated with paprika.
4. Return chicken to the pot, pour in chicken broth, and bring to a simmer. Cover and cook for 30-35 minutes, until chicken is tender.
5. In a small bowl, mix sour cream and flour until smooth. Gradually add to the pot, stirring constantly to blend well with the broth.
6. Simmer gently for another 5 minutes, allowing the sauce to thicken. Adjust seasoning if needed.
7. Garnish with parsley before serving and enjoy over egg noodles or dumplings.

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