Adlib Hungarian Paprikash
Discover the ultimate comfort food with Adlib Hungarian Paprikash, a soul-warming dish bursting with bold flavors and rich textures. This one-pot wonder features tender, golden-seared chicken thighs nestled in a velvety paprika-infused sauce, enriched with sautéed onions, bell peppers, and creamy sour cream. The use of sweet paprika adds a signature smoky-sweet depth, while a final flourish of fresh parsley brightens every bite. Serve it over buttery egg noodles or with crusty bread to soak up the luscious, savory sauce. Perfect for weeknight dinners or cozy gatherings, this hearty Hungarian classic is as satisfying as it is easy to make, with only 20 minutes of prep time and simple pantry staples.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 2 large Yellow onion (diced)
- 2 large Bell peppers (red and green, diced)
- 4 cloves Garlic (minced)
- 3 tablespoons Sweet paprika
- 2 tablespoons Tomato paste
- 2 cups Chicken stock
- 1 cup Sour cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 12 ounces Egg noodles (cooked, for serving)
Instructions
Season the chicken thighs with salt and black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess.
In a large skillet or Dutch oven, heat the vegetable oil and butter over medium-high heat. Add the chicken thighs skin-side down and sear them until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onions and bell peppers. Sauté until softened, about 6-8 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Stir in the sweet paprika and tomato paste, coating the vegetables evenly. Cook for 1-2 minutes to deepen the flavors.
Pour in the chicken stock, scraping the bottom of the skillet to release any browned bits. Return the chicken thighs to the skillet, submerging them partially in the liquid. Bring to a simmer, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken temporarily and whisk the sour cream into the sauce, ensuring it is fully incorporated without curdling. Adjust seasoning with additional salt and pepper if needed.
Return the chicken to the skillet, spooning the sauce over the pieces. Cook for another 2-3 minutes to warm everything through.
Garnish with chopped fresh parsley and serve hot over cooked egg noodles or with crusty bread on the side.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
