Chicken Paprikash Recipe
Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and legs simmered in a rich and creamy paprika-infused sauce. This recipe uses a blend of sweet and smoky paprika, sautéed onions, and sour cream to create a comforting meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Scale
Chicken and Coating
- 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
For Cooking
- 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
- Prepare the dredging mixture: In a bowl, combine the flour, 2 tablespoons of paprika, sea salt, and black pepper. Choose the type of paprika depending on your spice preference: Hungarian paprika for a kick or regular paprika for mildness. Dredge the chicken pieces thoroughly in this flour mixture, coating each piece evenly. Be sure to save the leftover flour mixture for later use in sauce thickening.
- Brown the chicken and sauté the onions: Heat vegetable oil in a large Dutch oven or skillet over medium-high heat. Add the coated chicken pieces and brown them on both sides, about 3 minutes per side, until they develop a golden crust. Remove the browned chicken and set aside. In the same pot, add chopped onions, cayenne pepper, and the remaining 1 tablespoon of paprika. Sauté the onions until tender and aromatic, about 2 minutes.
- Simmer the chicken: Return the browned chicken to the pot with the sautéed onions. Pour in the low sodium chicken stock, bring the mixture to a boil, then reduce heat to low. Cover the pot and allow the chicken to simmer gently for about 45 minutes, or until the chicken is fully cooked and tender.
- Prepare the sauce and thicken: After cooking, use the reserved leftover flour mixture to create a thickening agent. In a bowl, mix the leftover flour with the sour cream and 1/2 cup of liquid taken from the simmering pot, stirring until smooth and well combined. Add this sour cream and flour mixture back into the pot, stirring gently. Simmer the sauce for an additional 5 minutes, stirring occasionally. The sauce will take on a creamy, pale orange hue. Taste and adjust seasoning if necessary before serving.
Notes
- Using Hungarian paprika imparts a distinctive smoky flavor and mild heat, but regular sweet paprika works well for a milder version.
- Ensure not to discard the leftover flour mixture after dredging the chicken, as it is key to thickening the sauce.
- Chicken thighs and legs with bone-in and skin-on provide more flavor and juiciness.
- If you prefer a thicker sauce, simmer a little longer after adding the sour cream mixture.
- Serve Chicken Paprikash traditionally with egg noodles, mashed potatoes, or crusty bread to soak up the sauce.
Keywords: Chicken Paprikash, Hungarian chicken recipe, paprika chicken, creamy chicken stew, traditional Hungarian dish
Find it online: https://annakocht.com/chicken-paprikash-recipe/
