Name: Chicken Paprikash Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Hungarian
Ingredients: 2 lbs chicken thighs and legs, bone-in and skin-on; 1/2 cup all-purpose flour; 3 tbsp paprika (use Hungarian paprika for more spice or regular paprika for mild flavor); 1 tsp sea salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1 cup sweet onion, chopped; 1/8 tsp cayenne pepper; 2 cups low sodium chicken stock; 1 cup sour cream

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Introduction

Chicken Paprikash is a classic Hungarian dish known for its rich, creamy paprika sauce and tender chicken. This comforting meal is perfect for cozy dinners and offers a delightful balance of smoky and tangy flavors.

A white bowl filled with six pieces of chicken covered in a thick, orange-brown creamy sauce, sprinkled with chopped green herbs on top. The sauce has a smooth texture with visible spices mixed throughout. The bowl is placed on a white marbled surface next to a wooden spoon and scattered parsley leaves. The background includes a white and grey striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thighs and legs, bone-in and skin-on
1/2 cup all-purpose flour
3 tbsp paprika or Hungarian paprika (adjust based on spice preference)
1 tsp sea salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 cup sweet onion, chopped
1/8 tsp cayenne pepper
2 cups low sodium chicken stock
1 cup sour cream

Instructions

Step 1: In a bowl, combine flour, 2 tablespoons paprika, salt, and black pepper. Dredge the chicken pieces in this flour mixture thoroughly. Save any leftover flour mixture for later.
Step 2: Heat vegetable oil in a large Dutch oven or skillet over medium-high heat. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken and set aside.
Step 3: Add chopped onion, cayenne pepper, and the remaining tablespoon of paprika to the pot. Sauté the onion until tender, about 2 minutes.
Step 4: Return the browned chicken to the pot and pour in the chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the chicken is fully cooked.
Step 5: To thicken the sauce, mix the leftover flour mixture with sour cream and 1/2 cup of the cooking liquid from the pot until smooth. Stir this mixture back into the pot and simmer for 5 minutes, stirring occasionally, until the sauce turns a pale orange color. Taste and adjust seasoning as needed.

Tips & Variations

Use Hungarian paprika for a more authentic and slightly spicy flavor, or opt for sweet paprika if you prefer milder taste.
Serve over egg noodles, mashed potatoes, or rice to soak up the creamy sauce.
For extra depth, sauté a clove of garlic with the onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or chicken stock to loosen the sauce if needed. Avoid boiling to keep the sour cream from curdling.

How to Serve

A white speckled bowl filled with five pieces of chicken covered in a thick, creamy brown sauce with a smooth, slightly grainy texture. The chicken pieces are layered evenly in the bowl, partially submerged in the sauce. Bright green parsley is sprinkled over the top, adding a fresh contrast to the rich brown color of the sauce. The bowl is placed on a white marbled surface, and a wooden spoon is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs and legs?

Yes, but chicken thighs and legs stay juicier and more flavorful in this recipe. If using breasts, reduce simmering time to prevent drying out.

Is it necessary to brown the chicken before simmering?

Browning adds extra flavor and texture, but if you’re short on time, you can skip it and simmer the chicken directly in stock. The sauce may be less rich.