Quick Chicken Paprikash

Why Make This Recipe

Chicken Paprikash is a traditional Hungarian dish that brings warmth and comfort to any table. This recipe highlights the rich flavors of chicken, combined with the boldness of paprika and the creaminess of sour cream. It’s perfect for family dinners or gatherings, as it feeds a crowd and is easy to make. With its savory aroma and vibrant colors, Chicken Paprikash is not just a meal; it’s an experience that transports you to the heart of Hungary.

Plus, this dish is versatile. You can serve it over noodles, rice, or even potatoes, making it suitable for different tastes. The chicken becomes tender and flavorful after simmering in a sauce that is both creamy and rich. If you’re looking to try something cozy but with a bit of flair, Chicken Paprikash is definitely the way to go!

How to Make Chicken Paprikash

Ingredients:

• 2 lbs chicken thighs and legs, bone-in and skin-on
• 1/2 cup all-purpose flour
• 3 tbsp paprika OR Hungarian paprika (depends on how much spice you like)
• 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

Directions:

1. Prepare the Chicken: Start by combining the flour, paprika, salt, and black pepper in a bowl. This mixture will help create a flavorful crust on the chicken. The type of paprika you use will impact the spiciness of your dish—regular paprika offers a mild flavor, while Hungarian paprika will provide a bit of heat. Dredge each piece of chicken in this mixture, coating evenly. Make sure to save the leftover flour; it will be used later for thickening the sauce.
2. Brown the Chicken: Heat the vegetable oil in a large Dutch oven or skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces to the pan. Allow the chicken to brown for about 3 minutes on each side, developing a nice golden color. Once browned, remove the chicken from the pan and set it aside.
3. Sauté the Onions: With the same pan still on medium-high heat, add the chopped onion, cayenne pepper, and the remaining paprika. Sauté the mixture for about 2 minutes or until the onion is tender and translucent. This step adds a depth of flavor to your sauce.
4. Combine Ingredients: Return the browned chicken to the pot. Pour in the chicken stock, making sure to scrape up any brown bits from the bottom of the pan. These bits add incredible flavor to your dish! Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the chicken is cooked through.
5. Thicken the Sauce: While the chicken is simmering, take the leftover flour mixture and add it to a bowl with the sour cream and half a cup of the liquid from the skillet. Mix until smooth. This mixture will help to thicken the sauce and create a creamy texture.
6. Final Cooking Step: Once the chicken is done cooking, add the flour and sour cream mixture back into the pot. Stir and let it simmer for an additional 5 minutes, stirring occasionally. The sauce should turn a very pale orange color. Taste your dish and adjust seasoning if necessary.

How to Serve Chicken Paprikash

Chicken Paprikash is often served with a side of egg noodles, rice, or dumplings. The creamy sauce is perfect for soaking into these sides, enhancing their flavor and making each bite delightful.

To serve, place a generous portion of chicken on a plate, spoon the sauce over the top, and accompany it with your side of choice. A sprinkle of fresh parsley can add color and a touch of freshness.

How to Store Chicken Paprikash

If you have leftovers (which is often the case due to its hearty portions), you can store Chicken Paprikash in the refrigerator. Place it in an airtight container, where it will keep well for about 3 to 4 days. For longer storage, consider freezing it in a suitable freezer container. It can store well for up to 3 months.

When you’re ready to enjoy your leftovers, reheat them in a pot on the stove or in the microwave until heated through. If the sauce thickens too much, you can always add a splash of chicken stock or water during reheating.

Tips to Make Chicken Paprikash

• Choose the Right Chicken Parts: Chicken thighs and legs are recommended because they tend to be juicier and richer in flavor than chicken breasts. This is especially important in slow-cooked dishes.
• Paprika Matters: Depending on your heat preference, choose your paprika carefully. If you enjoy a bit of heat, opt for Hungarian paprika. If you prefer a milder taste, regular paprika will work just fine.
• Don’t Rush the Searing: Make sure to brown the chicken well because this step adds a lot of flavor to the dish. Resist the urge to overcrowd the pan, as this can cause steaming instead of searing.
• Adjust the Creaminess: The sour cream is what gives Chicken Paprikash its signature creaminess. Feel free to adjust the amount based on your preference, but don’t skip it, as it’s essential for the sauce.
• Make It Ahead: This dish tastes even better the next day as the flavors continue to meld. Consider making it ahead of time to save time on busy nights.

Variation

While the traditional Chicken Paprikash is tasty on its own, there are many ways to customize it:

• Vegetable Additions: Feel free to add bell peppers, carrots, or mushrooms to the dish for added texture and nutrients.
• Spicy Twist: For a spicier version, add more cayenne or a chopped jalapeño when sautéing the onions.
• Herbal Touch: Adding herbs like thyme or bay leaves during the simmering process can enhance the overall flavor profile.
• Dairy-Free Option: If you want a dairy-free option, switch the sour cream with a vegan alternative or coconut cream for a different twist.

FAQs

1. Can I use boneless chicken for this recipe? Yes, you can use boneless, skinless chicken. Just remember that cooking times may vary. Boneless chicken will cook faster than bone-in pieces.

2. Is Chicken Paprikash spicy? The spice level depends on the type of paprika and the amount you use. Regular paprika is mild, while Hungarian paprika has a kick. Adjust according to your taste preference.

3. Can I store Chicken Paprikash in the freezer? Absolutely! Chicken Paprikash freezes well. Just make sure to store it in an airtight container. Thaw it overnight in the fridge before reheating.

4. What sides go well with Chicken Paprikash? Common sides include egg noodles, rice, or mashed potatoes. Vegetables like green beans or a simple salad also make a great addition to the meal.

5. How can I thicken the sauce if it’s too thin? If your sauce is thinner than you’d like, mix a little more leftover flour with some liquid from the pot and add it back into the sauce. Stir and let it simmer until thickened.

With its rich flavors and comforting essence, Chicken Paprikash is a dish that brings joy to any meal. Whether it’s a busy weeknight or a special gathering, this recipe will surely impress your family and friends. Enjoy your cooking!

Chicken Paprikash

Print Recipe

A traditional Hungarian dish featuring chicken simmered in a creamy paprika sauce, perfect for family dinners.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian
• Diet: Gluten-Free, Dairy

Ingredients

Scale 1x2x3x

• 2 lbs chicken thighs and legs, bone-in and skin-on
• 1/2 cup all-purpose flour
• 3 tbsp paprika or Hungarian paprika
• 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

1. Prepare the Chicken: Combine the flour, paprika, salt, and black pepper in a bowl. Dredge each piece of chicken in this mixture.
2. Brown the Chicken: Heat vegetable oil in a large Dutch oven. Add the coated chicken pieces and brown for about 3 minutes on each side.
3. Sauté the Onions: In the same pan, add onion, cayenne pepper, and remaining paprika. Sauté for about 2 minutes.
4. Combine Ingredients: Return chicken to the pot, add chicken stock, and scrape up any brown bits. Bring to a boil, then simmer for 45 minutes.
5. Thicken the Sauce: Mix the leftover flour with sour cream and a bit of the liquid from the skillet until smooth.
6. Final Cooking Step: Add the flour and sour cream mixture back to the pot and simmer for an additional 5 minutes.

Notes

Serve with egg noodles, rice, or dumplings. Can be stored for up to 4 days in the refrigerator.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 100mg

Keywords: Hungarian chicken, chicken paprikash, comfort food, creamy chicken dish