Chicken Paprikash
A rich and creamy Hungarian classic, this chicken paprikash features tender bone-in chicken simmered in a paprika-loaded sauce with sour cream for bold flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Main Course
- Cuisine: Hungarian
Ingredients
Main:
2 lbs chicken thighs and legs (bone-in, skin-on)
½ cup all-purpose flour
3 tablespoons paprika (regular or Hungarian, to taste)
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 cup sweet onion, chopped
⅛ teaspoon cayenne pepper
2 cups low sodium chicken stock
1 cup sour cream
Instructions
In a bowl, mix flour, 2 tablespoons paprika, salt, and pepper. Dredge chicken in the flour mixture. (Save remaining flour for later!)
Heat oil in a Dutch oven or deep skillet over medium-high heat. Brown chicken on both sides (about 3 minutes per side), then remove and set aside.
In the same pot, sauté chopped onion, cayenne, and remaining paprika until onion is soft (about 2 minutes).
Return chicken to the pot and pour in chicken stock. Bring to a boil, then cover and simmer for 45 minutes, or until chicken is fully cooked.
In the bowl with leftover flour, whisk in sour cream and ½ cup of hot liquid from the pot. Stir until smooth.
Add the sour cream mixture back into the pot and simmer for 5 more minutes, stirring occasionally, until sauce is creamy and pale orange.
Taste and adjust seasonings. Serve hot with egg noodles, rice, or crusty bread.
Notes
Paprika Tips: Use regular for mild flavor, or Hungarian paprika for a traditional spicy kick. You can also combine regular and smoked paprika for added depth.
Flavor Boost: Bone-in chicken brings more richness to the sauce—don’t skip browning!
Tempering Sour Cream: Always mix with hot stock before adding to the pot to avoid curdling.
Great served over egg noodles, mashed potatoes, or buttered spaetzle.
Find it online: https://allrecipesmade.com/chicken-paprikash/
