Paprika Hendl
Transport your taste buds to the rustic kitchens of Central Europe with Paprika Hendl, a traditional Hungarian-inspired comfort dish that’s as rich in history as it is in flavor. This creamy chicken stew features tender, golden-browned chicken thighs simmered in a velvety sauce infused with the smoky sweetness of Hungarian paprika. The magic happens as onions, garlic, and paprika meld together, building layers of deep, savory flavor, balanced by a splash of fresh lemon juice and a dollop of tangy sour cream. Perfectly paired with egg noodles or a crusty loaf of bread, this hearty and aromatic one-pot meal is ideal for cozy family dinners or special occasions. Ready in just over an hour, this Paprika Hendl recipe is a true celebration of tradition and taste.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon freshly squeezed lemon juice
- 4 servings egg noodles or bread (optional, for serving)
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large, heavy-bottomed skillet or Dutch oven, melt the butter and olive oil over medium-high heat.
Brown the chicken thighs in the skillet for about 4-5 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
Lower the heat to medium and add the chopped onion to the skillet. Sauté for 5-6 minutes, stirring often, until the onion is soft and translucent.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the sweet Hungarian paprika, ensuring it evenly coats the onions and garlic. Cook for 30 seconds to bloom the paprika's flavor, being careful not to burn it.
Sprinkle the flour over the onions and stir well to combine, cooking for 1 minute to remove the raw flour taste.
Gradually pour in the chicken stock, whisking to avoid lumps. Bring the mixture to a simmer, then lower the heat to medium-low.
Return the browned chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover with a lid and simmer gently for 30-35 minutes, or until the chicken is cooked through and tender.
Remove the skillet from the heat. Stir in the sour cream and lemon juice, mixing until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper, if necessary.
Sprinkle chopped parsley over the dish as a garnish before serving.
Serve the Paprika Hendl hot, either over egg noodles or with a side of fresh bread to soak up the rich, flavorful sauce. Enjoy!
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 27.3 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2205 mg | 47% | |
*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.
