Chicken Paprikash
Indulge in the comforting flavors of Chicken Paprikash, a classic Hungarian dish that combines tender, golden-seared chicken thighs with a rich and creamy paprika-infused sauce. This one-pot wonder is made with sweet paprika, optional hot paprika for a spicy kick, and a luscious sour cream finish that adds a velvety texture to the dish. Simmered to perfection in a savory chicken broth, the flavors meld beautifully with the aromatic base of sautéed onions and garlic. Ready in just over an hour, this hearty main course is perfect served over egg noodles, rice, or soft dumplings. With its bold flavors, vibrant color, and simple preparation, Chicken Paprikash is a guaranteed crowd-pleaser for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet paprika
- 0.5 teaspoon hot paprika (optional)
- 1.5 cups chicken broth
- 0.75 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs skin-side down and sear them until the skin is golden brown and crisp, about 5-6 minutes. Flip and cook the other side for another 4 minutes. Remove the chicken and set aside.
In the same skillet, reduce heat to medium and add the chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sweet paprika and the optional hot paprika, coating the onions and garlic thoroughly.
Pour in the chicken broth and bring the mixture to a simmer, scraping up any brown bits stuck to the bottom of the skillet.
Return the chicken thighs to the skillet, ensuring they are partially submerged in the liquid. Cover and let simmer for about 30 minutes or until the chicken is cooked through.
In a small bowl, combine the sour cream and flour, mixing until smooth.
Gradually add a few tablespoons of the hot cooking liquid from the skillet to the sour cream mixture, stirring constantly to temper the temperature and prevent curdling.
Slowly stir the tempered sour cream mixture into the skillet, cooking the sauce for another 3-4 minutes until thickened.
Garnish with chopped parsley and serve hot alongside dumplings, rice, or pasta.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 20.4 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2425 mg | 52% | |
*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.
