True Hungarian Chicken Paprikas
Indulge in the rich and comforting flavors of true Hungarian Chicken Paprikas, a classic Eastern European dish bursting with authenticity. This traditional recipe features tender chicken thighs and drumsticks simmered to perfection in a velvety paprika-infused sauce. The sweet and smoky notes of authentic Hungarian sweet paprika, paired with aromatic onions and garlic, create a deeply flavorful base that's elevated by a creamy sour cream finish. A touch of butter adds richness, while a sprinkle of fresh parsley provides a vibrant garnish. Serve this hearty dish over egg noodles for the perfect cozy meal. Ideal for weeknights or special occasions, this one-pot wonder is a celebration of Hungary’s beloved cuisine and is sure to impress your table guests.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs and drumsticks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Hungarian sweet paprika
- 2 tablespoons Vegetable oil
- 2 medium Onions, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Chicken broth
- 1 cup Sour cream
- 2 tablespoons All-purpose flour
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 cups Cooked egg noodles (for serving, optional)
Instructions
Season the chicken pieces with salt, pepper, and 1 tablespoon of the Hungarian sweet paprika.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Place the chicken pieces skin-side down in the skillet. Cook for 4-5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the chopped onions to the skillet. Cook for 6-8 minutes, stirring frequently, until they are soft and translucent.
Add the minced garlic and the remaining 2 tablespoons of Hungarian sweet paprika to the onions. Stir and cook for 1-2 minutes until fragrant.
Pour the chicken broth into the skillet, scraping the bottom of the pan to deglaze and release the brown bits. Bring the mixture to a simmer.
Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover with a lid and let it simmer on low to medium heat for 35-40 minutes, or until the chicken is fully cooked and tender.
In a small bowl, combine the sour cream and all-purpose flour. Mix until smooth to form a slurry.
Once the chicken is cooked, remove it from the skillet and whisk the sour cream mixture into the sauce. Stir continuously until the sauce thickens, about 3-5 minutes.
Stir in the butter for added richness, and adjust seasoning with additional salt and pepper to taste.
Return the chicken to the sauce to reheat for a few minutes before serving.
Garnish with freshly chopped parsley and serve hot over cooked egg noodles or your choice of accompaniment.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.5 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 881 mg | 19% | |
*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.
