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hungarian chicken paprikash
Sofia

hungarian chicken paprikash

A classic Hungarian comfort dish featuring tender chicken simmered in a rich, creamy paprika sauce. Serve it over egg noodles, rice, or dumplings for a hearty, soul-warming meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Hungarian
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1½ lbs bone-in skin-on chicken thighs or drumsticks
  • Salt and black pepper to taste
  • 2 tablespoons sweet Hungarian paprika not smoked
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • ½ cup sour cream room temperature
  • Optional: ½ cup heavy cream for extra richness
  • Fresh parsley chopped (for garnish)
  • Cooked egg noodles rice, or dumplings (for serving)

Method
 

  1. Brown the Chicken:
  2. Season chicken with salt and pepper. In a large skillet or Dutch oven, heat butter and olive oil over medium-high heat. Sear chicken skin-side down until browned on both sides (about 4–5 minutes per side). Remove and set aside.
  3. Sauté Onions and Garlic:
  4. In the same pan, reduce heat to medium. Add onions and sauté for 4–5 minutes until softened and golden. Add garlic and cook another 30 seconds.
  5. Add Paprika and Flour:
  6. Stir in paprika and flour and cook for 1 minute to bloom the spices and thicken the base slightly.
  7. Simmer the Chicken:
  8. Slowly add chicken broth while stirring to prevent lumps. Return chicken to the pan. Cover and simmer on low heat for 25–30 minutes, or until the chicken is tender and fully cooked.
  9. Add Sour Cream:
  10. Remove chicken from the sauce. Stir in sour cream (and heavy cream if using). Simmer gently until the sauce is smooth and slightly thickened—do not boil.
  11. Finish and Serve:
  12. Return chicken to the sauce to warm through. Garnish with parsley and serve over noodles, rice, or dumplings.

Notes

  • Paprika tip: Use authentic sweet Hungarian paprika for the best flavor—avoid smoked paprika here.
  • No sour cream? Substitute with Greek yogurt or crème fraîche.
  • Boneless option: You can use boneless thighs, but reduce the simmer time by about 10 minutes.
  • Storage: Keeps well in the fridge for up to 3 days. Reheat gently to avoid curdling the sauce.