Description
Chicken Paprikash is a classic Hungarian dish known for its creamy, paprika-infused sauce and tender chicken. This comforting dish is perfect for family dinners or special occasions, served traditionally with dumplings or egg noodles.
Ingredients
For the Chicken Paprikash:
4 bone-in, skinless chicken thighs (or chicken breasts for a leaner option)
2 tablespoons olive oil (or vegetable oil)
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet paprika (Hungarian paprika for the best flavor)
½ teaspoon smoked paprika (optional, for added depth)
1 cup chicken broth (preferably halal-certified)
1 cup sour cream (can use full-fat or light)
1 tablespoon flour (optional, for thickening)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
1 bay leaf (optional, for added flavor)
1 tablespoon lemon juice (optional, for a subtle tang)
Instructions
- Prepare the Chicken Paprikash Base:
- Brown the Chicken: Heat the olive oil over medium-high heat in a large pot or Dutch oven. Season the chicken thighs with salt and pepper on both sides. Add the chicken to the pot and cook for 4-5 minutes on each side until browned. Remove the chicken and set aside.
- Cook the Onions and Garlic: In the same pot, reduce heat to medium. Add the chopped onions and cook for 5-6 minutes until softened and golden. Add the garlic and cook for another minute until fragrant.
- Make the Paprika Sauce:
- Add Paprika: Sprinkle sweet paprika and smoked paprika (if using) over the onions and garlic. Stir well and cook for 1-2 minutes to toast the spices. Be careful not to burn the paprika.
- Add Chicken Broth: Pour in the chicken broth, stirring to combine. Scrape up any browned bits from the bottom of the pot and bring the mixture to a simmer.
- Simmer the Chicken:
- Add Chicken Back: Return the chicken to the pot, skin-side up. Add the bay leaf (if using). Cover the pot and simmer for 45 minutes, or until the chicken is cooked through and tender. Check occasionally to ensure the sauce isn’t reducing too much; if it does, add a little more broth.
- Finish the Sauce and Serve:
- Make the Sour Cream Mixture: In a small bowl, whisk together the sour cream and flour until smooth.
- Thicken the Sauce: Once the chicken is cooked, remove it from the pot. Gradually stir the sour cream mixture into the sauce. Let it simmer for 5-10 minutes until the sauce thickens and becomes smooth. Taste and adjust seasoning with salt, pepper, or lemon juice.
- Serve:
- Serve the Chicken: Return the chicken to the pot and spoon the sauce over the top. Garnish with fresh parsley and serve immediately.
Notes
For extra flavor, use bone-in chicken thighs instead of breasts.
Add finely chopped vegetables like carrots or bell peppers for more color and nutrition.
If you like heat, add cayenne pepper or hot paprika to adjust the spice level.
Use Greek yogurt as a substitute for sour cream for a tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Simmering, Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 135mg
