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A delicious plate of Chicken Paprikash served with creamy paprika sauce.

Chicken Paprikash

A comforting and flavorful Hungarian dish made with tender chicken in a rich paprika sauce, perfect for family gatherings and chilly evenings.
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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: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb bone-in, skin-on chicken drumsticks and thighs Use bone-in chicken for maximum flavor; boneless, skinless chicken thighs work for a lighter version.
  • 1 tbsp olive oil Helps in browning the chicken; can use any neutral oil.
  • 3 tbsp butter Adds richness; substitute with additional olive oil for dairy-free option.
  • 1 large onion, diced Yellow or white onions are perfect.
  • 1 large red bell pepper, diced Green bell peppers can be substituted.
  • 1 large tomato, diced Fresh enhances the sauce; canned tomatoes can work in a pinch.
  • 4 cloves garlic, minced Use roasted garlic for a sweeter flavor.
  • 1 tbsp tomato paste Deepens color; can be omitted.
  • 3 tbsp Hungarian sweet paprika The star of the dish; use high-quality for best results.
  • 1 tsp smoked paprika Can replace with more sweet paprika.
  • 1/2 tsp hot paprika or a pinch of cayenne pepper Adjust to taste for heat.
  • 2 cups chicken broth Use low-sodium or homemade; vegetable broth for vegetarian.
  • 3 tbsp all-purpose flour Cornstarch for gluten-free.
  • 3/4 cup sour cream Greek yogurt can be a lighter substitute.
  • 1 small lemon, juice of Vinegar can be used if lemons are unavailable.
  • 2 tbsp fresh parsley, minced (optional) Feel free to skip or substitute with dill.

Method
 

Preparation
  1. Generously season both sides of the chicken with salt and pepper.
  2. Heat the olive oil and butter in a large, heavy-bottomed braiser or Dutch oven over medium-high heat.
  3. In batches, sear the chicken for about 3 minutes per side until nicely browned. Remove to a plate and set aside.
  4. Add the onions to the same pan and cook for 3–4 minutes until softened.
  5. Stir in the bell pepper, tomatoes, and garlic, and cook for another 2–3 minutes until softened and fragrant.
Cooking
  1. Stir in the tomato paste and all three paprikas; cook for about 1 minute.
  2. Pour in the chicken broth, scraping browned bits from the bottom of the pan, and bring to a gentle boil.
  3. Reduce the heat to low, return the chicken and juices to the pot, cover, and simmer for about 45 minutes until tender.
  4. Remove the chicken to a plate and set aside.
  5. In a small bowl, whisk together sour cream and flour until smooth, temper with hot sauce, then add to the pot.
  6. Nestle the chicken back into the sauce and cook uncovered for another 10 minutes until thickened and creamy.
  7. Squeeze in lemon juice, adjust seasoning, and garnish with parsley before serving.

Notes

Avoid crowding the pan when browning chicken to maintain flavor. For deeper flavor, marinate chicken overnight. Adjust heat levels to family preference and balance with acidity at the end.