Chicken Paprikash is a traditional Hungarian dish known for its bold, smoky flavor and creamy texture. This comforting chicken stew is made with boneless chicken thighs, onions, and an aromatic blend of paprika, which gives it its signature red color and warm flavor. Whether served over egg noodles, rice, or mashed potatoes, this dish is sure to become a family favorite.
Ingredients
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons sweet paprika (Hungarian paprika preferred)
- 1/2 teaspoon smoked paprika (optional for extra depth of flavor)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme (optional)
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring spoons
- Small bowl for mixing flour (optional)
Instructions
1. Brown the Chicken:
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, and 1 tablespoon of sweet paprika.
- Add the chicken to the skillet and cook for about 5-7 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
2. Sauté the Onion and Garlic:
- In the same skillet, add the chopped onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add the Paprika and Seasoning:
- Stir in the remaining sweet paprika, smoked paprika (if using), and ground thyme (if using). Cook for 1-2 minutes to allow the spices to bloom and release their flavors.
4. Deglaze the Pan:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This will add extra flavor to the sauce.
5. Simmer the Chicken:
- Return the chicken thighs to the skillet, skin side down, and pour any juices from the plate back into the pan. Cover and let simmer for 15-20 minutes, until the chicken is tender and the sauce has thickened slightly.
6. Make the Creamy Sauce:
- In a small bowl, whisk together the sour cream and flour (if using) to create a smooth mixture. Stir this into the skillet with the chicken and broth. Cook for an additional 5-10 minutes, stirring occasionally, until the sauce is creamy and thickened to your liking.
7. Serve:
- Garnish the chicken paprikash with fresh chopped parsley. Serve hot over egg noodles, rice, mashed potatoes, or with crusty bread to soak up the rich sauce.
Tips
- Make it spicier: Add a pinch of cayenne pepper or red pepper flakes to the paprika mixture for a little extra heat.
- Thicker sauce: If you prefer a thicker sauce, increase the amount of flour or add a bit of heavy cream for extra richness.
- Use bone-in chicken: For a richer flavor, you can use bone-in chicken thighs or a whole chicken, adjusting the cooking time accordingly.
- Vegetarian option: Replace the chicken with mushrooms or tofu for a vegetarian version of paprikash.
Chicken Paprikash is the perfect dish for anyone craving comfort food with bold, savory flavors. The creamy paprika sauce combined with tender chicken creates a dish that is satisfying and delicious. Serve it over your favorite starch, and enjoy a warm and hearty meal perfect for any occasion!
Chicken Paprikash Recipe
A classic Hungarian dish, Chicken Paprikash features tender chicken simmered in a rich and creamy paprika-infused sauce. Perfect for a comforting dinner!
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring spoons
- Small bowl for mixing flour (optional)
Ingredients
- 4 boneless skinless chicken thighs (or chicken breasts)
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 tablespoons sweet paprika Hungarian paprika preferred
- 1/2 teaspoon smoked paprika optional for extra depth of flavor
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme optional
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon flour optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
- Brown the Chicken:
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, and 1 tablespoon of sweet paprika.
- Add the chicken to the skillet and cook for about 5-7 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Onion and Garlic:
- In the same skillet, add the chopped onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the Paprika and Seasoning:
- Stir in the remaining sweet paprika, smoked paprika (if using), and ground thyme (if using). Cook for 1-2 minutes to allow the spices to bloom and release their flavors.
- Deglaze the Pan:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This will add extra flavor to the sauce.
- Simmer the Chicken:
- Return the chicken thighs to the skillet, skin side down, and pour any juices from the plate back into the pan. Cover and let simmer for 15-20 minutes, until the chicken is tender and the sauce has thickened slightly.
- Make the Creamy Sauce:
- In a small bowl, whisk together the sour cream and flour (if using) to create a smooth mixture. Stir this into the skillet with the chicken and broth. Cook for an additional 5-10 minutes, stirring occasionally, until the sauce is creamy and thickened to your liking.
- Serve:
- Garnish the chicken paprikash with fresh chopped parsley. Serve hot over egg noodles, rice, mashed potatoes, or with crusty bread to soak up the rich sauce.
Leave a Reply