Authentic Chicken Paprikash Recipe

Introduction

Chicken Paprikash is a classic Hungarian dish known for its rich, comforting flavors and creamy paprika sauce. This hearty meal combines tender chicken with the warmth of sweet paprika and a smooth sour cream finish, perfect for a cozy dinner.

Ingredients

• 4-6 pieces Chicken Pieces (preferably bone-in for flavor)
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 3 tablespoons Sweet Paprika (Hungarian if possible)
• 2 cups Chicken Broth, low sodium
• 1 cup Sour Cream
• 2 tablespoons Olive Oil
• Salt and Pepper, to taste
• Parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5-6 minutes.
2. Step 2: Stir in the garlic and paprika. Cook for another minute to release the spices’ fragrance.
3. Step 3: Push the onion mixture to the side and add the chicken pieces skin-side down. Brown the chicken for about 5 minutes on each side.
4. Step 4: Pour in the chicken broth and season with salt and pepper. Bring the mixture to a simmer.
5. Step 5: Cover, reduce heat to low, and cook the chicken through for about 30 minutes.
6. Step 6: Once the chicken is tender and cooked thoroughly, stir in the sour cream until the sauce is creamy and well combined.
7. Step 7: Serve warm, garnished with chopped fresh parsley.

Tips & Variations

• Use bone-in chicken pieces for deeper flavor and juiciness in the dish.
• Add a pinch of hot paprika or cayenne pepper if you prefer a slightly spicy twist.
• Serve over egg noodles or mashed potatoes to soak up the delicious sauce.
• For a lighter version, substitute Greek yogurt for sour cream, adding it off the heat to avoid curdling.

Storage

Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid breaking the sour cream sauce. If the sauce thickens too much when reheated, stir in a splash of chicken broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of bone-in pieces?

Yes, chicken breasts can be used, but they may not be as flavorful or moist as bone-in pieces. Adjust cooking time accordingly to avoid drying out the meat.

Is there a substitute for sour cream in this recipe?

You can substitute sour cream with full-fat Greek yogurt or crème fraîche to maintain the creamy texture. Add it at the end off the heat to prevent curdling.

Authentic Chicken Paprikash Recipe

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4.8 from 127 reviews

This Authentic Chicken Paprikash recipe is a traditional Hungarian dish known for its rich, creamy sauce and tender chicken pieces flavored with sweet Hungarian paprika. Cooked slowly to develop deep flavors, this comforting stew is perfect served over noodles or rice and garnished with fresh parsley for a burst of color and freshness.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Broth

• 4–6 pieces Chicken Pieces (preferably bone-in for flavor)
• 2 cups Chicken Broth, low sodium

Vegetables and Aromatics

• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced

Spices and Oils

• 3 tablespoons Sweet Paprika (Hungarian if possible)
• 2 tablespoons Olive Oil
• Salt and Pepper, to taste

Dairy and Garnish

• 1 cup Sour Cream
• Parsley, chopped for garnish

Instructions

1. Preparation: Begin by gathering all the ingredients and prepping them as needed. Finely chop the onion and mince the garlic to have them ready for cooking.
2. Sauté Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook them until they become soft and translucent, which takes about 5 to 6 minutes, creating a flavorful base for the dish.
3. Add Garlic and Paprika: Stir in the minced garlic and sweet Hungarian paprika. Continue to cook the mixture for another minute, allowing the spices to release their full aroma and blend with the onions.
4. Brown the Chicken: Push the onion mixture to one side of the pot. Place the chicken pieces skin-side down directly onto the pot surface, browning each side for about 5 minutes. This step locks in flavor and adds a hearty texture to the paprikash.
5. Add Broth and Season: Pour in the low sodium chicken broth, then season the mixture with salt and pepper to your taste. Bring the contents to a simmer, which prepares the chicken for slow cooking.
6. Simmer and Cook: Cover the pot and reduce the heat to low. Allow the chicken to cook gently for approximately 30 minutes, ensuring it becomes tender and fully cooked through while absorbing the flavors of the sauce.
7. Finish with Sour Cream: Once the chicken is tender, stir in the sour cream thoroughly. This enriches the sauce, making it creamy and luscious while balancing the paprika’s spice and the savory broth.
8. Serve and Garnish: Serve the chicken paprikash warm, garnished with freshly chopped parsley to provide a fresh, colorful contrast and enhance the dish’s flavor.

Notes

• Using bone-in chicken pieces enhances the flavor of the broth and the overall dish.
• Hungarian sweet paprika is preferred for authenticity; regular paprika can be used but may alter the flavor profile.
• Ensure to cook the onions until translucent to release natural sweetness that complements the paprika.
• Adjust seasoning with salt and pepper to your preference.
• Serve chicken paprikash over egg noodles, spaetzle, or rice for a complete meal.

Keywords: Chicken Paprikash, Hungarian Chicken Stew, Paprika Chicken Recipe, Authentic Hungarian Cuisine, Comfort Food