Creamy Chicken Paprikash Recipe

Introduction

Chicken Paprikash is a classic Hungarian comfort dish known for its rich, creamy paprika sauce and tender chicken. This hearty meal is perfect for cozy dinners and pairs beautifully with noodles or rice.

Ingredients

• 1 tbsp olive oil (extra virgin)
• 900g / 2lbs chicken thighs and legs
• 1 onion (chopped)
• 3 cloves garlic
• 2 tbsp sweet paprika
• 2 tbsp flour
• 400ml / 1½ cups chicken stock
• 400g / 14oz tinned chopped tomatoes (crushed tomatoes in the US and Canada)
• 250ml / 1 cup sour cream (full fat)
• Salt and pepper

Instructions

1. Step 1: In a large pan, heat 1 tbsp of olive oil and brown the chicken parts seasoned with salt and pepper over medium-high heat until golden but not cooked through. Remove the chicken to a plate and set aside. Discard most of the chicken fat, leaving about 2 tablespoons.
2. Step 2: Add the chopped onion to the same pan and cook over low heat for 5-7 minutes without browning. Add the garlic and cook briefly for about 30 seconds while stirring.
3. Step 3: Stir in the sweet paprika and flour, combining until a paste forms. Slowly pour in the chicken stock while stirring to prevent lumps, then add the canned tomatoes. Increase the heat and bring to a boil.
4. Step 4: Return the chicken and its juices to the pan, cover with a lid, reduce the heat, and simmer for 40-45 minutes, stirring occasionally to prevent sticking.
5. Step 5: At the end of cooking, stir in the sour cream and remove the pan from the heat. Serve warm, sprinkled with fresh parsley if desired.

Tips & Variations

• Use full-fat sour cream for a richer sauce; low-fat versions may curdle when heated.
• Serve over egg noodles, rice, or mashed potatoes for a complete meal.
• For a smoky twist, try using smoked paprika instead of sweet paprika.
• Make sure not to boil the sauce after adding sour cream to prevent curdling.

Storage

Store any leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the sauce smooth. Avoid boiling after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Yes, you can use chicken breasts, but thighs and legs tend to stay juicier and more flavorful in this dish.

Can I freeze Chicken Paprikash?

Yes, it freezes well. Cool completely before freezing in an airtight container. Thaw overnight in the fridge and reheat gently.

Creamy Chicken Paprikash Recipe

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Chicken Paprikash is a classic Hungarian dish featuring tender chicken thighs and legs simmered in a rich, flavorful sauce made from sweet paprika, onions, garlic, and tomatoes, finished with creamy sour cream for a comforting and hearty meal.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 tbsp extra virgin olive oil
• 900g / 2lbs chicken thighs and legs
• Salt and pepper to taste

Sauce

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp sweet paprika
• 2 tbsp flour
• 400ml / 1½ cups chicken stock
• 400g / 14oz tinned chopped tomatoes (crushed tomatoes)
• 250ml / 1 cup full-fat sour cream

Instructions

1. Brown the Chicken: In a large pan, heat 1 tbsp of olive oil over medium-high heat. Season the chicken thighs and legs with salt and pepper, then brown them in the hot oil until golden on all sides but not fully cooked. This step locks in flavor. Remove the browned chicken to a plate and set aside. Discard excess chicken fat from the pan, leaving about 2 tbsp behind.
2. Prepare the Sauce Base: Using the same pan, add the chopped onion and cook over low heat for 5-7 minutes, stirring occasionally, ensuring it softens without browning. Add the minced garlic and cook briefly for about 30 seconds, stirring constantly to avoid burning.
3. Create the Paprika Roux: Stir in the sweet paprika and flour to the onion and garlic mixture, combining them into a smooth paste. Gradually pour in the chicken stock while continuously stirring to prevent lumps from forming.
4. Add Tomatoes and Simmer: Incorporate the canned chopped tomatoes into the pan and increase the heat to bring the sauce to a boil. Return the browned chicken along with any juices accumulated on the plate back into the pan. Cover with a lid, reduce the heat to low, and let simmer gently for 40-45 minutes, stirring occasionally to prevent sticking and burning, until the chicken is tender and cooked through.
5. Finish with Sour Cream: After simmering, remove the pan from heat. Stir in the full-fat sour cream until evenly combined, creating a creamy and rich sauce. Adjust seasoning with salt and pepper if necessary.
6. Serve: Serve the chicken paprikash hot, optionally garnished with fresh parsley. It pairs well with egg noodles, rice, or mashed potatoes.

Notes

• Use full-fat sour cream for the best creamy texture.
• Be careful not to burn the garlic or paprika as it can turn the sauce bitter.
• Simmer gently to ensure the chicken becomes tender without drying out.
• Discarding most chicken fat prevents the dish from becoming greasy but leaving some adds flavor.
• Serve with traditional Hungarian egg noodles (nokedli) or your preferred starch.

Keywords: Chicken Paprikash, Hungarian chicken, paprika chicken, creamy chicken stew, traditional Hungarian recipe