Description
Classic Chicken Paprikash is a traditional Hungarian dish featuring tender, juicy chicken thighs simmered in a rich, flavorful paprika-infused sauce finished with creamy sour cream. This simple yet delicious recipe combines seared chicken, aromatic onions, garlic, and sweet paprika to create a comforting meal perfect for any occasion.
Ingredients
Scale
Chicken
- 2 pounds Bone-in, Skin-on Chicken Thighs
- Salt and Pepper, to taste
- 2 tablespoons Vegetable Oil
Sauce
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Sweet Paprika
- 2 cups Low-sodium Chicken Broth
- 1 cup Sour Cream
Garnish
- 1 handful Fresh Parsley, chopped
Instructions
- Prepare Ingredients: Dice the onion and mince the garlic to have them ready for cooking.
- Heat Oil: Warm 2 tablespoons of vegetable oil in a large pot over medium-high heat to prepare for searing the chicken.
- Season and Sear Chicken (Skin-Side Down): Season the chicken thighs with salt and pepper, then place them skin-side down in the hot oil. Sear for 5-7 minutes until the skin turns golden brown and crispy.
- Sear Chicken (Other Side): Flip the chicken and sear the other side for another 5-7 minutes to develop flavor and color.
- Remove Chicken: Take the chicken out of the pot and set aside, leaving the flavorful fat and browned bits in the pot.
- Sauté Onions: Add the diced onion to the pot and sauté for about 5 minutes until they become translucent and slightly soft.
- Add Garlic: Stir in the minced garlic and cook for 1 minute to release its aroma.
- Add Paprika: Sprinkle 2 tablespoons of sweet paprika over the onion and garlic mixture, stirring and cooking for 1 minute to activate the spice’s flavor.
- Deglaze with Broth: Pour in 2 cups of low-sodium chicken broth, scraping the bottom of the pot to loosen any browned bits and incorporate them into the sauce.
- Simmer Chicken: Return the chicken to the pot, skin-side up. Bring the mixture to a simmer, then cover the pot and cook on low heat for 30-35 minutes until the chicken is fully cooked and tender.
- Remove Chicken: Take the chicken out again and set aside, readying the sauce for reduction.
- Reduce Sauce: Increase the heat to medium-high and let the sauce simmer uncovered for 5-10 minutes to thicken and concentrate the flavors.
- Add Sour Cream: Remove the pot from heat and stir in 1 cup of sour cream to create a creamy, tangy sauce. Adjust salt and pepper to taste.
- Recombine Chicken and Sauce: Return the chicken to the pot, coating it thoroughly with the sauce, and let it rest briefly so the flavors meld.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve with your choice of noodles, rice, or bread for a complete meal.
Notes
- Use bone-in, skin-on chicken thighs for juicier and more flavorful results.
- Adjust the amount of paprika to taste; using high-quality sweet paprika enhances the dish’s authentic flavor.
- Low-sodium chicken broth allows control over the saltiness of the sauce.
- Serve with traditional Hungarian egg noodles (nokedli), rice, or crusty bread to soak up the delicious sauce.
- If a thicker sauce is desired, reduce it longer before adding sour cream.
