Chicken Paprika Papriks Csirke
Indulge in the comforting flavors of Hungarian cuisine with Chicken Paprika, known as Papriks Csirke, a classic dish that combines juicy, bone-in chicken thighs with a rich, creamy paprika-infused sauce. Sweet Hungarian paprika steals the spotlight in this recipe, imparting a smoky-sweet depth that is perfectly balanced by a dollop of tangy sour cream. The chicken is seared to golden perfection before being simmered in a savory blend of onions, garlic, tomato paste, and chicken broth, creating a hearty and flavorful stew-like base. This dish is effortlessly elevated by a silky, thickened sauce that pairs beautifully with buttered egg noodles or traditional dumplings, making it an irresistible comfort food meal. Ready in just about an hour, this one-pot wonder offers an easy yet authentic way to bring the bold, homey flavors of Hungary to your dinner table.
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Recipe Information
Ingredients
- 6 Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil or lard
- 1 large Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Sweet Hungarian paprika
- 1 tablespoon Tomato paste
- 1.5 cups Chicken broth
- 0.75 cups Sour cream
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 cups Egg noodles or dumplings (optional, for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.
Heat the vegetable oil or lard in a large, deep skillet or heavy-bottomed pot over medium-high heat.
Sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Remove the skillet from heat and stir in the Hungarian sweet paprika. Mix well to coat the onions and garlic, but be careful not to burn the paprika.
Return the skillet to medium heat and add the tomato paste. Cook for 1 minute, stirring constantly.
Pour in the chicken broth and stir to combine, deglazing the pan by scraping up any browned bits on the bottom.
Return the chicken thighs to the skillet, skin-side up, and bring the mixture to a gentle simmer. Cover and cook on low heat for 30 minutes, or until the chicken is fully cooked and tender.
In a small bowl, whisk together the sour cream, flour, and a few tablespoons of the hot cooking liquid to temper the sour cream and prevent curdling.
Stir the sour cream mixture into the skillet and simmer gently, uncovered, for an additional 5-7 minutes, allowing the sauce to thicken.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley and serve hot over buttered egg noodles or traditional dumplings, if desired.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 682 mg | 15% | |
*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.
