Paprikash Csirke Paprika Chicken
Dive into the comforting flavors of Hungary with Paprikash Csirke, a traditional Paprika Chicken dish that’s rich, creamy, and irresistibly satisfying. Featuring tender bone-in chicken thighs simmered in a luscious, velvety sauce infused with sweet Hungarian paprika, sautéed onions, and a dollop of tangy sour cream, this one-pot masterpiece is a celebration of bold yet well-balanced flavors. The dish is elevated with the perfect blend of tomato paste and a whisper of garlic, creating a deep, smoky base. Serve it over buttery egg noodles, pillowy dumplings, or fluffy rice, and garnish with fresh parsley for a burst of color and freshness. With minimal prep and fewer than 15 minutes of active cooking required, this hearty recipe is an excellent choice for a soul-warming family dinner or an impressive meal for entertaining. Perfect for paprika lovers and fans of comforting European-style stews!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the remaining tablespoon of butter to the pan. Dice the onion and add it to the pan, cooking until softened and translucent, about 5 minutes.
Mince the garlic cloves and stir them into the onions. Cook for 1 minute until fragrant.
Add the sweet Hungarian paprika and the flour to the onion mixture. Stir well to coat the onions and create a paste-like consistency.
Stir in the tomato paste, followed by the chicken stock, whisking to combine and avoid lumps. Bring the mixture to a simmer.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low, cover the pan, and let the chicken gently simmer for 35-40 minutes until it is tender and cooked through.
Remove the chicken from the pan again and set aside. Stir the sour cream into the sauce until smooth and creamy, ensuring it does not boil to prevent curdling.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the chicken to the pan one last time, spooning some sauce over the top. Let it warm through for 5 minutes.
Garnish with fresh parsley before serving. Pair with egg noodles, dumplings, or rice, and enjoy!
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 27.2 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2451 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.
