Paprikash Chicken
Indulge in the cozy, comforting flavors of Paprikash Chicken, a classic Hungarian dish brimming with rich taste and hearty ingredients. This recipe features tender, bone-in chicken thighs simmered in a velvety sauce made with sweet Hungarian paprika, caramelized onions, garlic, and a touch of sour cream for luscious creaminess. The dish comes together beautifully with a balance of golden-seared chicken and a deeply flavorful sauce that's perfect for soaking up with egg noodles or rice. Ideal for a satisfying weeknight dinner or a cozy weekend meal, Paprikash Chicken is a true comfort food classic that pairs bold flavors with simple, wholesome ingredients. Garnish with fresh parsley for a vibrant finish, and let this paprika-infused delight warm your table and taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 0.75 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 cups egg noodles or rice (optional, for serving)
Instructions
Season the chicken thighs on both sides with the salt and black pepper.
In a large heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, add the chopped onion and cook until softened, about 5-6 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the sweet paprika and all-purpose flour, cooking for 1 minute to make a paste-like mixture.
Slowly pour in the chicken stock, whisking constantly to prevent lumps.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Cover the skillet with a lid and reduce the heat to low. Simmer for 35-40 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet once again. Stir the sour cream into the sauce until smooth and well-blended.
Return the chicken to the sauce and warm through for 2-3 minutes.
Serve the Paprikash Chicken hot, garnished with fresh parsley if desired. Pair with egg noodles or rice for a complete meal.
Nutrition Facts
Calories |
4312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 26.9 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3266 mg | 69% | |
*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.
