Hungarian Chicken Paprikash
Dive into the rich, comforting flavors of **Hungarian Chicken Paprikash**, a classic Eastern European dish that’s brimming with authenticity and warmth. Tender bone-in chicken thighs and drumsticks are simmered to perfection in a creamy, paprika-spiced sauce, made even more indulgent with the addition of tangy sour cream. Hungarian sweet paprika takes center stage, lending its vibrant color and distinctively smoky-sweet flavor to this one-pot marvel. Served over a bed of buttery egg noodles or traditional spaetzle and finished with a sprinkle of fresh parsley, this hearty dish is a true comfort food classic. With minimal prep time and an hour to cook, it’s an approachable yet impressive meal perfect for family dinners or cozy gatherings. Make this authentic chicken paprikash recipe and savor the taste of Hungary in every bite!
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Recipe Information
Ingredients
- 2 lbs Chicken thighs and drumsticks (bone-in, skin-on)
- 2 tablespoons Vegetable oil
- 1 piece Large onion, finely chopped
- 2 tablespoons Hungarian sweet paprika
- 1 tablespoon Tomato paste
- 1 tablespoon All-purpose flour
- 2 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Sour cream
- 4 cups Cooked egg noodles or spaetzle (for serving)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium heat.
Season the chicken thighs and drumsticks generously with salt and pepper, then brown them in the skillet for 3-4 minutes per side until golden. Remove the chicken and set aside.
In the same skillet, add the chopped onion. Cook over medium heat, stirring often, for 5-7 minutes until the onion is soft and translucent.
Stir in the Hungarian sweet paprika and tomato paste, cooking for 1-2 minutes to release the flavors and coat the onions evenly.
Sprinkle the all-purpose flour over the onion mixture and stir to incorporate. Cook for another minute to remove the raw flour taste.
Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover and let the chicken simmer over low heat for 35-40 minutes, flipping the pieces halfway through, until the chicken is tender and cooked through.
Once the chicken is done, remove the skillet from heat. Stir the sour cream into the sauce, mixing thoroughly to create a creamy consistency.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the chicken and sauce over a bed of cooked egg noodles or spaetzle. Garnish with freshly chopped parsley for added color and flavor.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 829 mg | 18% | |
*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.
