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Delicious Chicken Paprikash served with creamy sauce and paprika

Chicken Paprikash

A comforting one-pot dish that evokes the culinary traditions of Hungary, Chicken Paprikash combines tender chicken, a rich creamy sauce, and the aromatic flavor of paprika, perfect for weeknight family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Hungarian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs bone-in, skin-on chicken drumsticks and thighs Can substitute with boneless, skinless chicken thighs.
  • 1 tbsp olive oil For sautéing the chicken.
  • 3 tbsp butter Enhances richness and depth in the sauce.
  • 1 large onion, diced Adds sweetness and aroma.
  • 1 large red bell pepper, diced Provides color and sweet flavor.
  • 1 large tomato, diced Contributes freshness.
  • 4 cloves garlic, minced Essential for depth of flavor.
  • 1 tbsp tomato paste Intensifies tomato flavor.
  • 3 tbsp Hungarian sweet paprika The star ingredient for flavor.
  • 1 tsp smoked paprika Adds smokiness to the dish.
  • 1/2 tsp hot paprika or cayenne pepper For added heat.
  • 2 cups chicken broth Forms the base of the sauce.
  • 3 tbsp all-purpose flour Used to thicken the sauce.
  • 3/4 cup sour cream Adds creaminess and tang.
  • 1 small lemon, juice Brightens the dish.
  • 2 tbsp fresh parsley, minced (optional) For garnish.

Method
 

Preparation
  1. Generously season both sides of the chicken with salt and pepper.
  2. Heat the olive oil and butter in a large braiser or Dutch oven over medium-high heat.
  3. Working in batches, sear the chicken for about 3 minutes per side until browned. Remove to a plate.
  4. In the same pan, add the diced onion and cook for 3-4 minutes until softened.
  5. Add diced bell pepper, tomatoes, and garlic, cooking for another 2-3 minutes.
  6. Stir in the tomato paste and the different types of paprika, cooking for about 1 minute.
Cooking
  1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a gentle boil.
  2. Reduce heat to low and return the chicken and juices back to the pot. Cover and simmer for about 45 minutes.
  3. Remove chicken from the pot; in a small bowl, whisk sour cream and flour until smooth.
  4. Slowly stir in some hot sauce from the pot to temper, then whisk back into the pot.
  5. Nestle the chicken back into the sauce and cook uncovered over medium-low heat for another 10 minutes.
  6. Squeeze in lemon juice and adjust seasoning as needed.

Notes

Serve with egg noodles, dumplings, or crusty bread. Store leftovers in the refrigerator for 3 days or freeze for up to 3 months.